Ingredients

2 red capsicum/bell peppers

2 yellow capsicum/bell peppers

2 red onions

1 eggplant, halved lengthwise, then cut into 1.25cm (0.5″) thick semi-circles

2 zucchini, sliced on diagonal about 0.7cm (1/3″) thick

2 bunches asparagus, ends trimmed

200g (7oz) button mushrooms

1/4 cup (65ml) extra virgin olive oil

1 tsp salt

1 tsp pepper

3 cloves garlic, minced

1/4 cup parsley, roughly chopped (or chives)

1/3 cup (85ml) lemon juice

1/3 cup (85ml) extra virgin olive oil

2 tsp white sugar

2 garlic cloves, minced

1/2 tsp salt

1/2 tsp pepper

1/2 tsp each dried basil, parsley, oregano, thyme

1/2 – 1 tsp chili flakes (adjust spice to taste)

Instructions

Step 1: Prepare the marinade by combining lemon juice, 1/3 cup olive oil, white sugar, minced garlic, salt, pepper, dried herbs, and chili flakes in a jar. Shake well and set aside for at least 10 minutes.

Step 2: Prepare vegetables by cutting them into large pieces: remove capsicum walls and slice diagonally into large chunks; peel and halve onions, then cut into wedges keeping the root intact; slice eggplant into 1.25cm semi-circles; slice zucchini on the diagonal about 0.7cm thick; trim asparagus ends; leave mushrooms whole.

Step 3: Lightly brush the BBQ grill with olive oil and preheat to high, or preheat oven to 250°C (480°F).

Step 4: In a large bowl or tray, place all vegetables. Drizzle with 1/4 cup olive oil, sprinkle with 1 tsp salt, 1 tsp pepper, and 3 minced garlic cloves. Toss with your hands to coat thoroughly.

Step 5: Grill the vegetables until tender-crisp with charred edges, according to these timings:

Asparagus and zucchini: 2 minutes each side (oven: 10 minutes, no flipping)
Capsicum, mushrooms, and onions: 3 minutes each side (oven: 15 minutes, flip once at 10 minutes)

Eggplant: 4 minutes each side; check tenderness by piercing the center (oven: 18 minutes)

Step 6: Transfer cooked vegetables to a large bowl while still hot. Drizzle the prepared marinade over them and toss gently to coat.

Step 7: Let vegetables rest for at least 10 minutes to absorb flavors. Sprinkle with chopped parsley or chives before serving.

Tips & Variations

Keep vegetable pieces large to make them easy to handle on the grill and prevent them from falling through the grates.

Adjust chili flakes to your preferred spice level or omit for a milder flavor.

Try adding other vegetables like corn on the cob or cherry tomatoes for extra variety.

If using an oven, place vegetables on a baking sheet lined with parchment paper for easier cleanup.

FAQs

Can I prepare the marinade ahead of time?

Yes, the marinade can be made a day in advance and stored in the refrigerator. This allows the flavors to meld even more.

Can I use frozen vegetables for this recipe?

Fresh vegetables are best for grilling to achieve the right texture and flavor. Frozen vegetables may become soggy or lose their firmness when grilled.