Nathan Myhrvold

Best Barbecue Menu Ideas

30 mins + 20 mins

Serves 8



  • 1/4 cup red wine vinegar
  • 3 cloves garlic, finely chopped
  • 1 tsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp powdered mustard
  • 1 tsp chilli flakes
  • 1/2 cup (125ml) extra virgin olive oil
  • 2 small eggplants, cut into 1cm slices
  • 1 large fennel bulb, trimmed, cut into 1cm slices, lengthwise
  • 2 red capsicums, quartered, seeds and membranes removed
  • 4 courgettes, cut lengthwise into 1/2 cm slices
  • 2 large red onions, cut into 8 wedges each
  • 6 spring onions, trimmed
  • 12 asparagus
  • 1 orange, grated zest
  • 1 Tbsp capers, drained
  • Handful basil leaves, shredded


1. Preheat grill plate of barbecue to moderately high. To make marinade: combine all ingredients in a bowl and whisk. Set aside.

2. Arrange all vegetables on 2 large baking sheets, brush with half the marinade. Season with salt. Cook vegetables in batches, until tender and slightly charred, turning once or twice. Grill red onions, spring onions and asparagus for 6 minutes. Grill courgette for 6-7 minutes. Grill eggplant for 8 minutes. Grill fennel and capsicum for 10-12 minutes.

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