Barbecue Roasted Mediterranean Vegetables

Barbecue marinated vegetables for an easy vegetarian and gluten free side.

The ingredient of Barbecue Roasted Mediterranean Vegetables

• 1 2 x 350g tub marinated fetta
• 1 small red capsicum halved cut into 8 wedges
• 4 baby eggplant halved lengthways
• 2 small zucchini quartered lengthways
• 250g cherry tomatoes
• 4 garlic cloves unpeeled
• 1 2 cup mixed marinated olives
• 4 x 5cm strips lemon rind
• 8 sprigs fresh oregano plus extra leaves to serve
• 2 tbsp lemon juice
• lemon wedges to serve

The Instruction of barbecue roasted mediterranean vegetables

• preheat a barbecue hotplate on high heat
• drain fetta reserving 1 3 cup marinating oil place capsicum eggplant zucchini tomato garlic olives lemon rind and oregano sprigs in a bowl add lemon juice and reserved marinating oil season with salt and pepper toss to combine
• cut 4 x 50cm pieces of foil top each with a 20cm piece of baking paper spoon 1 4 of the vegetable mixture onto the centre of each stack fold up edges of foil to enclose vegetables scrunching foil at the top to seal place on hotplate cook for 20 to 25 minutes or until tender and beginning to char
• place parcels on serving plates carefully open steam will escape from parcels sprinkle with fetta and extra oregano serve with lemon wedges

Nutritions of Barbecue Roasted Mediterranean Vegetables

fatContent: 364 236 calories
saturatedFatContent: 33 1 grams fat
carbohydrateContent: 8 9 grams saturated fat
sugarContent: 6 6 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 8 grams protein
sodiumContent: 12 milligrams cholesterol

Share this post