Ingredients

• 1/2 tablespoon olive oil
• 1 brown onion, halved, coarsely chopped
• 1 garlic clove, crushed
• 500g pork and veal mince
• 1/2 cup loosely packed coarsely chopped fresh continental parsley
• 1 egg
• Salt & freshly ground black pepper
• 2 red capsicum, quartered, deseeded
• 2 yellow capsicum, quartered, deseeded
• 2 green zucchini, thickly sliced diagonally
• 6 large portabello mushrooms or Swiss brown mushrooms, halved
• 1 tablespoon balsamic vinegar

Method

• Step 1 Heat half the oil in a frying pan over medium heat. Add onion and garlic and cook for 4 minutes or until onion softens. Transfer to a glass or ceramic bowl.
• Step 2 Add the pork and veal mince, parsley and egg to the bowl, and season with salt and pepper. Use your hands to mix until well combined.
• Step 3 Divide the mince mixture into 12 equal portions and shape into 6cm patties. Place the patties on a tray and cover with plastic wrap. Place in the fridge for 1 hour to chill.
• Step 4 Meanwhile, preheat a barbecue grill or chargrill on high. Place the red and yellow capsicum, zucchini and mushroom in a large bowl. Drizzle with the remaining oil, and season with salt and pepper. Gently toss until combined.
• Step 5 Cook vegetables on preheated grill for 2 minutes each side or until tender. Transfer to a large heatproof bowl. Drizzle with the balsamic vinegar and gently toss until just combined. Cover with foil to keep warm.
• Step 6 Cook patties on the grill for 5 minutes each side or until brown and cooked through. Serve immediately with the chargrilled vegetables.