Ideally suited for summer grilling a medley of mixed vegetables, a non-stick grill wok or basket is an indispensable cooking tool for effortless al fresco dining. Simply placed on the barbecue with a bundle of seasonal vegetables tossed with a little olive oil, they can be cooked beside a couple of chicken breasts, omega friendly salmon filets or plump juicy tiger prawns and timed to be ready at the same time. Any combination of your favourite vegetables are great, but I love the colour and flavour of broccoli, red pepper, mushrooms and baby red onions garnished with a little feta once served. Easy, healthy and delicious, BBQ Wok-Grilled Vegetables make a fabulous summer side dish when it's just to hot to do anything else.
BBQ Wok-Grilled Vegetables with Feta
1 head of broccoli, cut into small bite size pieces
1 pint cremini mushrooms, cleaned and halved
1 red pepper, seeded and chopped
6 baby red onions, skins and halved
1/4 cup olive oil
4 oz Greek feta
Place all of the chopped vegetables in large bowl and toss with a little olive oil. Preheat the BBQ to high heat. When hot, pour the vegetables into a non-stick grilling basket and place on the BBQ grill. Cook while tossing the vegetables frequently for about 10-12 minutes, or until the vegetables are just done. To serves, spoon the grilled vegetables into a serving bowl and garnish with the feta cheese.