Mixed Grilled Vegetables with Grass Fed Beef Steak

It’s BBQ season and these grilled mixed vegetables are perfect alongside some of our grass fed beef on the BBQ – whether it’s steaks, sausages or even home-made rissoles. It is always great to have a few things up your sleeve to serve alongside succulent grilled beef over summer.
These vegetables are coated in a salty, garlic olive oil prior to grilling. After char grilling, the well balanced herby marinade is drizzled over the vegetables. The vegetables can then be enjoyed warm or left to enjoy cool later on or the next day.

Vegetables

• 1 small sweet potato – peeled and sliced thinly
• 2 Spanish onions – cut into wedges
• 2 zucchinis – cut thinly lengthways
• 1 red capsicum – cut lengthways into inch wide pieces
• There really are no rules as to what to use – also try asparagus or mushrooms.

Oil For Coating

• ¼ cup extra virgin olive oil
• Generous pinch salt and cracked pepper
• 3 garlic cloves, minced
• ¼ cup finely chopped parsley

Herbed Marinade

• 1/3 cup lemon juice
• 1/3 cup extra virgin olive oil
• 2 teaspoons caster sugar
• 2 garlic cloves, minced
• ½ teaspoon each of basil, oregano, parsley, thyme – either dried or fresh.
• ½ teaspoon chili flakes

Cut the vegetables accordingly.  While they do want to be cut thin, keep the pieces large so there’s less to turn on the BBQ plate!

Combine the ingredients for the oil coating. Place the vegetables in a bowl, drizzle with the oil mix and toss the vegetables to coat with oil.

Combine ingredients for the marinade.

Cook the vegetables over a grill until softened and cooked. Zucchini and asparagus will take less time than the sweet potato and onions.

Once cooked, place in serving bowl and drizzle with the marinade.

Serve alongside your favourite grass fed steak!