{"id":467,"date":"2012-09-11T11:42:09","date_gmt":"2012-09-11T11:42:09","guid":{"rendered":"https:\/\/asianvegetables.com.au\/?p=467"},"modified":"2012-10-04T08:54:49","modified_gmt":"2012-10-04T08:54:49","slug":"barbecued-vegetables","status":"publish","type":"post","link":"https:\/\/asianvegetables.com.au\/barbecued-vegetables\/","title":{"rendered":"Barbecued Vegetables"},"content":{"rendered":"

Ingredients<\/strong>
\n2 golden zucchini
\n2 small Violet Prince eggplant
\n4 large mushrooms
\n1 tsp lemon thyme
\n2 tbsp peanut oil
\nFresh ground black pepper<\/p>\n

Method<\/strong><\/p>\n

    \n
  1. Wash vegetables, halve zucchini and eggplants lengthwise. Score the cut surface of the vegetable halves with a criss-cross pattern using a fork.<\/li>\n
  2. Cut off mushroom stalks and wipe skins.<\/li>\n
  3. In a bowl mix lemon thyme, oil and a little pepper and gently toss through the vegetables.<\/li>\n
  4. Place vegetables on a clean hot barbecue and cook on both sides until soft and easily pierced with a knife.<\/li>\n<\/ol>\n

    Tips<\/strong>
    \nExcellent with meat kebabs and rice salad.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Ingredients 2 golden zucchini 2 small Violet Prince eggplant 4 large mushrooms 1 tsp lemon thyme 2 tbsp peanut oil Fresh ground black pepper Method 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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[30],"tags":[],"yoast_head":"\nBarbecued Vegetables | The Potted Wok - Asian Vegetables<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/asianvegetables.com.au\/barbecued-vegetables\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Barbecued Vegetables | The Potted Wok - Asian Vegetables\" \/>\n<meta property=\"og:description\" content=\"Ingredients 2 golden zucchini 2 small Violet Prince eggplant 4 large mushrooms 1 tsp lemon thyme 2 tbsp peanut oil Fresh ground black pepper Method 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. 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