Quick & Easy

Vegetables with garlic rosemary dressing

vegetables with garlic rosemary dressing



1.Quarter capsicums, discard seeds and membranes. Cook capsicum on heated oiled barbecue until skin blisters and blackens. Cover capsicum pieces in plastic or paper for 5 minutes then peel away skin; slice capsicum thickly.
2.Combine oil, 1 crushed clove of garlic, 1 teaspoon finely grated rind and half the rosemary in small bowl.
3.Brush onion, leek, eggplant, zucchini, mushrooms and 3 unpeeled garlic cloves with oil mixture; cook vegetables, in batches, on heated oiled barbecue until tender.
4.Squeeze cooked garlic into small jug; discard skins. Whisk in remaining rosemary, mayonnaise and 1 tablespoon lemon juice. Serve vegetables with dressing.

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