Vegetables on the barbecue plate

These easy and tasty vegetables add plenty of colour and texture to barbecued steaks.

Vegetables on the barbecue plate

Ingredients

Suggestions:

Potatoes
Slice general purpose potatoes into ½ cm thick slices, brush with oil, turn once during cooking. Cook for 15-20 minutes.

Courgette halves
Split courgettes in half lengthways and place on the barbecue. Baste sparingly with oil and turn frequently during cooking.

Eggplant slices
While slices are cooking, brush generously with oil. Cook for 5-10 minutes.

Kumara
Slice into ½ cm thick slices and brush with oil. Turn only once during cooking. Cook for 10-12 minutes.

Capsicums
Slice lengthways into quarters. Remove seeds. Brush sparingly with oil, place on a hot barbecue plate and turn frequently during cooking.

Onion wedges or rings
Peel and slice onions into wedges or rings. Separate layers, brush sparingly with oil.
Using a solid barbecue plate stir fry for 4-5 minutes or until golden and softened.

Tomato halves
Slice tomatoes in half and place face down on the barbecue plate. Cook for about 3-4 minutes or until heated through. Turn over and sprinkle with pepper or fresh herbs. Remove from heat, serve immediately.

Method

Other vegetables: fresh asparagus, snow peas, green beans, yams and scallopini, can be cooked on the barbecue. Some only require a brief cooking time, depending on how hot the barbecue plate is.

Nutrition Information Panel

Per 100g 100g
Energy 285kj
Protein 1.4g
Total fat 3.3g
- saturated fat 0.6g
Carbohydrates 7.5g
- sugars 3.2g
Fibre 1.7g
Sodium 5.6mg

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