Delicious! Cut the vegetables into even pieces so they cook at the same rate.
It’s best to start the grilling with spray oil, then add the flavoured oil so the tasty lemon and sesame bits don’t burn.
The salty feta adds a hint of creaminess, or haloumi can be used instead.
- ¼ cup olive oil
- 1 tbsp lemon zest
- 1 tbsp sesame seeds
- 1 tbsp wholegrain mustard
- 2 garlic cloves, sliced
- Spray oil
- 1 eggplant, sliced
- 1 medium golden kumara, sliced
- 1 red and 1 yellow capsicum, deseeded and cut into rings
- 2 zucchini, sliced
- 1 red onion, sliced
- 1 bunch vine-ripened cherry tomatoes
- 150g hard feta
- 100g rocket leaves, to serve
1 Combine the oil, lemon zest, sesame seeds, mustard and garlic in a screw-top jar and shake well.
2 Preheat the BBQ. Spray the prepared vegetables with oil and cook over a medium-low heat for 5-8 minutes until tender and well-coloured. Pour over most of the flavoured oil and cook a minute more to toast the sesame seeds.
3 Cut the feta into thick slices and brush with a little of the leftover oil. Cook for 1 minute until warm and softened. Serve the vegetables on rocket leaves and garnish with the feta.