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BBQ Vegetables with Crispy Topping

BBQ Vegetables with Crispy Topping

Serves 4

Ingredients: 1 Outback Omega 200 Gas Barbecue 1 aubergine or butternut squash 4 courgettes 3 peppers (red or yellow) 8 tbsp extra virgin olive oil A mix of fresh herbs (Rocket, Basil, Oregano etc.) Salt & black pepper to season

For the Crispy Coating: 50g fresh breadcrumbs 50g chopped nuts 3 tbsp Olive Oil 2 cloves of garlic


  1. De-seed and slice the peppers into quarters.
  2. Slice the courgettes along their length into thick slices.
  3. Slice the aubergine diagonally.
  4. Mix the extra virgin olive oil with the seasoning.
  5. Brush all the vegetables with the seasoned oil mix.
  6. Cook all the vegetables for about 8 minutes on your Outback Omega 200 Gas Barbecue, brushing with the oil, until they are slightly blackened at the edges and tender.
  7. Place the vegetables on a serving plate.
  8. Chop the fresh herbs and scatter over the vegetables.
  9. Finely chop the garlic for the coating
  10. Chop the nuts into small chunks
  11. Heat the olive oil in a large pan
  12. Add the garlic, breadcrumbs, and nuts
  13. Stir over medium heat until golden brown.
  14. Scatter the nut mix over the vegetables.
  15. Serve Immediately
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