Barbequing is a great method when cooking for a crowd. This method is quick and brings out some delicious flavours in the vegetables.
This method cooks food on a hot plate or grill that sits over a heat source such as a naked flame or gas.
Heat the barbeque or grill and prepare the vegetables while the hot plate is warming (suggestions for vegie prep listed below). Lightly spray vegetables with some oil to prevent them from sticking to the grill. You may also like to sprinkle with dried herbs for extra flavour! Once the grill is hot, start with vegetables such as onion and capsicum as these can handle high heat and usually take longer to soften. Add zucchini, eggplant, squash and mushrooms next, and leave vegetables such as tomatoes and asparagus to the end as these will cook the quickest.
Vegetables best for barbequing include:
- eggplant (cut into thick slices)
- capsicum (seeded and quartered)
- zucchini or squash (cut lengthwise in thick slices)
- onion (quartered or sliced)
- mushroom (leave whole)
- asparagus (trim stalky ends)
- cherry tomatoes (leave whole)