Barbecued Mixed Veggies
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 200 g sweet potatoes, peeled & cut into 2cm cubes
- 2 zucchini, cut into 2cm chunks
- 1 capsicum, cut into short thick strips
- 1 red onion, cut into wedges
- 250 g cherry tomatoes
- 150 g eggplants, cut into 2cm chunks
- 1⁄4 cup cooking oil
- 1⁄4 cup balsamic dressing
- 1⁄4 cup coarse grain mustard
- baby basil leaves
directions
- Preheat a barbecue hotplate or char-grill to moderate.
- Place all vegetables and oil in a large bowl and season with salt and pepper, toss well to coat.
- Cook turning frequently for 5-10 minutes or until cooked to your liking.
- Combine dressing and mustard, pour over veggies, add basil leaves; toss lightly to combine.
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RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..