SERVINGS: Makes loads, and you'll be happy about it because it's even better the next day and the next, and it's highly versatile! Serves 6 as a main with crusty bread, 8 - 12 as a side.
1. Vegetables - feel free to switch up as desired. See in post for ideas of other vegetables. Also note, it looks like a huge volume uncooked but it shrinks by about 30% once cooked!
2. Herbs - you want 2 tsp in total, just sub / double up on what you have. Or use a Mixed Herbs or Italian Herbs.
3. Chilli Flakes - aka red pepper flakes. I use 1 tsp because I like the buzz of heat!
4. Onion cutting - the idea here is to keep the wedges in tact so it's easy to handle on the BBQ. If it sounds all too difficult, just cut your onion into quarters and that will be fine!
5. Storage - Great fresh, even better on Day 2! I've kept this for 5 days and it still tasted great, I added a squeeze of fresh lemon. Best served at room temperature.
6. Nutrition per serving, assuming 8 serves.
