Lemon Herb Marinated Grilled Vegetables

Step 1: Put the dressing ingredients in a jar and shake well. Set aside for at least 10 minutes.

Step 2: Keep the pieces large so they’re easy to handle on the barbecue and don’t fall through the grill.

Step 3: For the capsicums, cut away the walls, then cut each piece diagonally into fairly large pieces.

Step 4: For the onions, keep the root end intact. Peel, cut each onion in half, then cut into wedges through the root end.

Step 5: Lightly oil the barbecue grill and preheat it to high. For oven roasting, heat the oven to 250°C/480°F.

Step 6: Put the vegetables in a very large bowl or on a large tray. Drizzle with oil, sprinkle with salt, pepper and garlic, then toss to coat.

Step 7: Arrange the vegetables on the barbecue and cook until tender-crisp with charred edges, using the timings below. Transfer them to a large bowl.

Step 8: Grill asparagus and zucchini for 2 minutes on each side. To roast, cook for 10 minutes without turning.

Step 9: Grill capsicum, mushrooms and onion for 3 minutes on each side. To roast, cook for 15 minutes, turning after 10 minutes.

Step 10: Grill eggplant for 4 minutes on each side. To roast, cook for 18 minutes. Check the middle of the eggplant to make sure it is soft but not soggy.

Step 11: While the vegetables are still hot, drizzle over the dressing and toss.

Step 12: Set aside for at least 10 minutes before serving, sprinkled with parsley.