10 cups chopped mixed vegetables, such as mushrooms, zucchini, yellow squash, red onion and capsicum
2 tablespoons olive oil
1/4 cup barbecue seasoning
6 pieces of foil each about 30cm square
1 cup low-fat thick yoghurt
1 tablespoon mint, finely chopped
1. Place all the vegetables into a bowl and add olive oil and barbecue seasoning. Toss well to combine. Divide evenly between foil sheets and wrap into a parcel.
2. Combine the yoghurt and the mint, mixing well. Season to taste with white pepper. Chill vegetable parcels until required.
3. Place parcels onto preheated barbecue and cook, covered, using indirect heat at 180 C for 20 min. Turn once during cooking. Serve with yoghurt and black pepper.