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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from recipes +. A really tasty way to do veggies on the BBQ. You can do the recipe as specified or what I usually do is wrap all the veggies up in foil with all the ingredients and cook them that way. 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:
1. Preheat a barbecue hotplate or char-grill to moderate.
2. Place all vegetables and oil in a large bowl and season with salt and pepper, toss well to coat.
3. Cook turning frequently for 5-10 minutes or until cooked to your liking.
4. Combine dressing and mustard, pour over veggies, add basil leaves; toss lightly to combine.
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