2 golden zucchini
2 small Violet Prince eggplant
4 large mushrooms
1 tsp lemon thyme
2 tbsp peanut oil
Fresh ground black pepper
- Wash vegetables, halve zucchini and eggplants lengthwise. Score the cut surface of the vegetable halves with a criss-cross pattern using a fork.
- Cut off mushroom stalks and wipe skins.
- In a bowl mix lemon thyme, oil and a little pepper and gently toss through the vegetables.
- Place vegetables on a clean hot barbecue and cook on both sides until soft and easily pierced with a knife.
Excellent with meat kebabs and rice salad.