Sometimes in summer you just want a change from salad. Cooking veggies on the BBQ plate gives them a different taste, so give it a go!
Veggies – use any amount of the ones you prefer. Cook more than you think you will need as they shrink up and any leftover are great for another meal.
Zucchini, cut into rounds or sticks
Tomatoes - halved
Mushrooms - sliced
Salt and pepper
Dried rosemary or thyme - about 1 tsp or to taste
Prepare the vegetables, oil a solid BBQ plate and cook the veggies until tender. Pour over enough balsamic vinegar to make ‘juice’ and season well.
Serve alongside BBQ’d protein such as steak, chicken, white fish, salmon or haloumi.
You can use whatever veggies you have handy, there is no set amount or limit.