Chargrilled Veggies
An array of colourful vegetables imbued with the smoky flavours of the grill, and the fragrant aroma of fresh rosemary.
Serves
8
Prep
15 mins
Cook
15 mins
Method
- Preheat your grill to medium heat.
- 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.
- 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.
- Once done, remove the vegetables from the grill and transfer them to a platter.
- 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!
Ingredients
- 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
