Chargrilled Veggies

An array of colourful vegetables imbued with the smoky flavours of the grill, and the fragrant aroma of fresh rosemary.

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15 mins
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15 mins
Chargrilled Veggies.jpg


  1. Preheat your grill to medium heat.
  2. Place all the vegetables in a large bowl. Drizzle with the olive oil, making sure all the vegetables are evenly coated, then sprinkle with the chopped rosemary.
  3. Arrange the vegetables on the grill, taking care not to crowd them. Grill the vegetables for about 10-15 minutes, turning occasionally, until they are tender and have developed nice char marks.
  4. Once done, remove the vegetables from the grill and transfer them to a platter.
  5. Serve the chargrilled vegetables warm or at room temperature, perfect for summer entertaining. Enjoy the smoky flavour of the grill combined with the delightful aroma of fresh rosemary. A sure hit at any barbecue or garden party!


  • 2 red or green capsicums, quartered
  • 3 medium-sized carrots, peeled and halved lengthways
  • 1 large red onion, cut into quarters
  • 1 medium-sized eggplant, sliced lengthways into strips
  • 2 ears of corn, husks and silks removed
  • 1 bunch of asparagus, tough ends trimmed
  • 2 medium-sized zucchinis, sliced lengthways into strips
  • 2 cayenne chillis, sliced in half (optional)
  • 3 tbsp olive oil
  • A few sprigs of fresh rosemary, leaves picked and chopped

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