Herbes de Provence BBQ vegetables
For the Marinade:
6 tablespoons olive oil
2 tablespoons Herbes de Provence
1/2 teaspoon Celery Salt
2 fat cloves garlic, crushed or finely chopped
Freshly ground salt and black pepper from Schwartz Salt and Pepper Grinders
FOR THE BBQ VEG:
1 large aubergine, sliced into 2cm rounds
1 large red pepper, de-seeded and cut into chunks
1 large yellow pepper, de-seeded and cut into chunks
2 courgettes, cut into 2cm slices
2 small red onions, peeled and cut into thick slices
1 lemon, to serve
- 1 Whisk together olive oil, Herbes de Provence, Celery Salt, garlic and freshly ground Salt and Black Pepper.
- 2 Place the prepared vegetables into a large bowl, drizzle over the marinade and toss to make sure all the vegetables are coated.
- 3 Place the vegetables in foil and cook on a hot BBQ until tender and cooked through.
- 4 Add a squeeze of lemon juice before serving.
|Energy||221 kcal / 865 kJ|