Chilli Vegetables

Serves 4 as a side

2 zucchini, 1 red capsicum, 1 red onion, 1 eggplant and 200 g mushrooms, cut into thick pieces
3 tbsp olive oil and a good pinch of salt
¼ cup (60 ml) Smoked Chilli Sauce
Chopped parsley

Toss the vegetables in the oil and salt.

Cook in a BBQ basket or on the flat plate over medium-high heat for 12 minutes, turning, until charred and tender.

Toss with the Smoked Chilli for the last 3 minutes so it caramelises rather than burns.

Tip onto a platter and scatter with parsley.

Sauces in this recipe

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