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BBQ Vegetables
  • 1 tablespoon olive oil
  • Juice of 1 lemon
  • 1 medium red onion, cut into wedges
  • 2 flat mushrooms, sliced thick
  • 2 baby eggplants, halved lengthways
  • 2 baby zucchinis, halved lengthways
  • 1 red capsicum, seeded and cut into six
  • 2 medium yellow squash, halved
  • 2 firm ripe tomatoes, halved
  • Olive or canola oil spray
  1. Combine oil and juice in a small bowl.
  2. Brush vegetables with this mixture.
  3. Heat BBQ and lightly spray with oil.
  4. Barbecue vegetables until tender (about 10 minutes depending on thickness), turning after 5 minutes.
  5. Serve hot

Tip: Leave root end of onion in tact to avoid falling apart. If a barbecue is unavailable use a heavy pan with grill markings on a gas hotplate or place vegetables under a grill on a foil-covered tray, turning after 5 minutes.

Storage Suggestions

Can be kept in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Small bowl
  • Pastry brush



Queensland health acknowledges the development of the Healthy Food Fast cookbook by the Department of Health Western Australia. Recipes from Healthy Food Fast © State of Western Australia 2011, reproduced with permission.

Nutrition Information

328g Quantity per serving Quantity per 100g
Energy 452J 138kJ
Protein 4.3g 1.3g
Fat, total 4.7g 1.4
— Saturated 0.55g 0.17g
Carbohydrate 8.4g 2.6g
— Sugars 8.28g 2.6g
Fibre 5.9g 1.8g
Sodium 15.96mg 4.87mg