Bbq Vegetables - Aussie Style

Name: Bbq Vegetables - Aussie Style
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 medium green zucchini; 1 medium eggplant; 1 large red capsicum; 1 large green capsicum; 10 mushrooms; 250 g punnet cherry tomatoes; 1/2 cup olive oil; 1/2 cup lemon juice; 1/2 cup soy sauce; 2 tablespoons garlic

Eats Now Editorial Team · 379 kcal · Vegetarian

Jump to Recipe

Bbq Vegetables - Aussie Style – a delicious recipe with green zucchini, eggplant, red capsicum, green capsicum, mushrooms, punnet cherry tomatoes. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Servings: persons

2 medium green zucchini
1 medium eggplant
1 large red capsicum
1 large green capsicum
10 mushrooms
250 g punnet cherry tomatoes
1/2 cup olive oil
1/2 cup lemon juice
1/2 cup soy sauce
2 tablespoons garlic

1
Wash and chop all the vegetables (not the tomatoes) and place in a large glass or ceramic dish dish.
2
Place the oil, juice, soy sauce and garlic in a jug and stir.
3
Pour over the vegetables and mix.
4
Cover and let marinate for 2 - 24 hours.
5
Cook over a prepared hot BBQ plate for 10 minutes, flipping often.

379

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 medium green zucchini, 1 medium eggplant, 1 large red capsicum, 1 large green capsicum, and more.

Yes, Bbq Vegetables - Aussie Style falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
379 kcal
Category
Vegetarian

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Related Recipes

Honey Roasted Zucchini
Spinach And Tofu Dumplings
Roasted Miso Eggplant
Mediterranean Artichoke Dip

Eats Now

Home Sitemap About Us Contact Privacy Policy Imprint

We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising. Privacy Policy