1 red onion, cut into 3 thick slices
2 large capsicums, cut into thick strips
4 tomatoes, halved
2 garlic peeled and minced
1 corn cob, halved
3 large BBQ mushrooms
1 tablespoon chopped herbs such as thyme, rosemary and oregano.
1½ teaspoon sea salt
1 teaspoon pepper
1 cup or roughly chopped herbs such as parsley, basil and coriander
2 tablespoons olive oil
In a medium bowl, mix garlic with herbs and oil and season with salt and pepper.
Add all the vegetables in the bowl and marinate generously with the oil paste.
Preheat your Lanka Grills BBQ and oil the cooking grates/griddle.
Grill them over the direct heat for 3-4 minutes each side.
Transfer to a serving platter and sprinkle with some fresh herbs before serving.
1 yellow squash
1 zucchini
8 ounces cremini mushrooms, stemmed
1 small red onion
1 red bell pepper
1 green bell pepper
1 ear fresh corn, cut into 1-inch rounds
Extra virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
Preheat the grill to medium heat.
Cut the vegetables into similar sized chunks and thread onto 4 metal skewers.
Drizzle with olive oil and season with salt and pepper.
Grill the skewers for 8 minutes per side or until the vegetables are tender and lightly charred.
Remove from the grill, season to taste, and serve with desired sauce or dressing.
