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Ingredients

2 zucchini, trimmed, quartered lengthways
2 baby eggplant, trimmed, quartered lengthways
8 green onions, trimmed, cut into 5cm lengths
2 garlic cloves, crushed
2 tablespoons olive oil
1 small lemon, juiced
1 tablespoon extra-virgin olive oil
50g feta, crumbled
2 tablespoons mint leaves

Method

Step 1 Place zucchini, eggplant, onions and garlic in a ceramic dish. Drizzle with olive oil. Season with salt and pepper. Stir to coat.
Step 2 Heat a barbecue grill or chargrill pan on medium-high heat. Cook zucchini, eggplant and onions, turning occasionally, for 7 to 10 minutes or until charred and tender. Transfer to a dish.
Step 3 Combine 1 tablespoon lemon juice, extra-virgin olive oil and salt and pepper in a jug. Drizzle over vegetables. Top with feta and mint. Serve.

Chargrilled vegetables with feta and mint

How to make Chargrilled vegetables with feta and mint

Ingredients

Method