BBQ Vegetables

Ingredients

1 tablespoon olive oil
Juice of 1 lemon
1 medium red onion, cut into wedges
2 flat mushrooms, sliced thick
2 baby eggplants, halved lengthways
2 baby zucchinis, halved lengthways
1 red capsicum, seeded and cut into six
2 medium yellow squash, halved
2 firm ripe tomatoes, halved
Olive or canola oil spray

Directions

Combine oil and juice in a small bowl.
Brush vegetables with this mixture.
Heat BBQ and lightly spray with oil.
Barbecue vegetables until tender (about 10 minutes depending on thickness), turning after 5 minutes.
Serve hot.

Tip: Leave root end of onion in tact to avoid falling apart. If a barbecue is unavailable use a heavy pan with grill markings on a gas hotplate or place vegetables under a grill on a foil-covered tray, turning after 5 minutes.