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Barbecue-roasted Mediterranean vegetables
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Grilled veggies in BBQ marinade - a simple, veggie-friendly and gluten-free side dish.
Ingredients:
  • 1/2 x 350g tub marinated fetta
  • 1 small red capsicum, halved, cut into 8 wedges
  • 4 baby eggplant, halved lengthways
  • 2 small zucchini, quartered lengthways
  • 250g cherry tomatoes
  • 4 garlic cloves, unpeeled
  • 125.00 ml mixed marinated olives
  • 4 x 5cm strips lemon rind
  • 8 sprigs fresh oregano, plus extra leaves to serve
  • 42.00 gm lemon juice
  • Lemon wedges, to serve
Instructions:
  • Heat up the barbecue hotplate on high.
  • *Drain the feta, saving 1/3 cup of the flavorful marinating oil. Combine capsicum, eggplant, zucchini, tomato, garlic, olives, lemon rind, and oregano sprigs in a bowl. Pour in lemon juice and the reserved oil. Season with salt and pepper, then mix everything together.*
  • Prepare 4 foil packets by placing a 20cm piece of baking paper on top of each 50cm piece of foil. Divide the vegetable mixture evenly among the packets. Fold and scrunch the foil to seal in the vegetables. Cook on a hotplate for 20-25 minutes, or until vegetables are tender and slightly charred.
  • Place the parcels on serving plates and open them carefully to let the steam escape. Sprinkle with feta and extra oregano, then serve with lemon wedges.

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