Another veggie recipe to add into your barbecue’s list.

Ingredients

Serving size : 6
Cooking timing: 10 minutes

• 1 zucchini (225g)
• 1 teaspoon of thyme
• 2 teaspoons of olive oil (for healthy purpose, you can just add 1 teaspoon of olive oil)
• 1 and the 1/2 teaspoons of black pepper
• 1/2 teaspoon of salt

Preparation

• Cut the zucchini widthwise into 1/4-inch or so slices. Put the slices into large mixing bowl.
• Add the olive oil first and mix well. Then add in the remaining ingredients, thyme, salt , black pepper. Add a small portion at a time and mix well. Put the zucchini slices in the refrigerator at least 1 hour before grilling.

Direction

• Preheat the oven to 150 C.
• Set the zucchini slices on the grill and cook for 10 minutes before serving.

There are other vegetables which are suitable for barbecuing too. For example, capsicum, eggplant, tomato, mushroom, onions, corn, etc. If you have other suggestion or recommendation; please leave them in the comments box.

Share This

If you are looking for some vegetable recipes to add into your barbecue’s list. Then let me introduce you to one of my favourite veggie recipes that I have tested and improved. This recipe, Veggie Kabob, is a low fat and calorie recipe which is suitable for the ladies whom are conscious of their weight and wish to enjoy a healthy bbq meal.

Ingredients
Serving size: 5

• 10 medium shitake mushrooms
• 1/2 medium red bell pepper
• 1/2 medium green bell pepper
• 1 medium yellow onion
• 1 teaspoon of dried thyme
• 1 teaspoon of dried dill leaf tip
• 2 teaspoons of olive oil
• 1/2 teaspoon of salt
• 10 bamboo sticks or skewers

1. Remove the stem from the mushroom and put the mushroom into a large bowl.
2. Cut the red bell pepper, green bell pepper and yellow onion into 1.5 inch pieces. Place them into the mixing bowl.
3. Add the olive oil, dried thyme and dill leaf tips into the bowl and stir to coat well.
4. Fill bamboo sticks /skewers with pieces that are uniform in size and leave a little space between pieces so everything gets equally and thoroughly cooked. Don’t overload bamboo stickers /skewers with food packed tightly together.
5. Put the Kabobs in the refrigerator at least 1 hour before grilling.
6. Turn kabobs frequently as they’re grilling. You have to grill for about 10 - 15 minutes (depending on the actual temperature) before severing

You can also add other vegetables such as zucchini, eggplant or chilli too.

From my personal experience, you can also add 1 or 1/2 teaspoon of lemon juice to spice up the favour. However, there is one important point to take note which is to avoid adding the lemon juice on the mushroom directly because the mushroom will absorb most of lemon juice making it taste sour. (I have received many negative feedback during my BBQ, therefore, the lemon juice is remove from the ingredients)

Share This