Colourful vegetables cooked over a hot grill.
New cookbook version · Serves 4–6
Written to complete the family collection. This is a new version, not a recovered record of the original cook.
Ingredients
- 2 capsicums, cut into broad strips
- 2 zucchini, sliced lengthways
- 1 eggplant, sliced 1 cm thick
- 1 red onion, cut into thick wedges
- 3 tbsp olive oil
- 1 tsp dried oregano
- ¾ tsp salt
- Black pepper
- 1 tbsp lemon juice
Method
- Toss prepared vegetables with oil, oregano, salt and pepper.
- Heat a barbecue or grill pan to medium-high.
- Grill in batches, turning once or twice, until marked and tender: about 5–8 minutes for zucchini and capsicum, 8–12 for eggplant and onion.
- Transfer to a platter and finish with lemon juice. Serve warm or at room temperature.
From preparation to the table
Original photographs from our family cooking. Where the recipe is labelled as a new version, these earlier photographs record the meal and may show variations rather than every exact ingredient or step above.
