Vegetable burger with lime guacamole

SERVES 6 PREP + COOK TIME 1 HOUR

1⁄3 cup (80ml) extra virgin olive oil 1 tablespoon white wine vinegar 1 tablespoon dried oregano 2 cloves garlic, crushed

1 red capsicum (200g), cut into wide strips

1 green capsicum (200g), cut into wide strips

1 yellow capsicum (200g), cut into wide strips

2 medium zucchini (240g), sliced thickly

1 medium eggplant (300g), cut into thick rounds

1⁄3 cup (80ml) extra virgin olive oil, extra

6 sesame brioche buns (380g), split

1 small red onion (100g), cut into thick rounds

1 cos lettuce, shredded coarsely hot sauce, to serve

LIME GUACAMOLE

2 medium avocados (500g)

2 limes (130g), rind finely grated, juiced

1 tablespoon Kewpie mayonnaise

1 Prepare a charcoal barbecue to medium heat or covered gas barbecue with all burners set to high and hood closed.

2 For the dressing, combine extra virgin olive oil, vinegar, oregano and garlic in a large bowl. Set aside.

3 Place capsicums, zucchini, eggplant and extra extra virgin olive oil in another large bowl. Season. Toss until well coated. 4 Reduce burners to medium on gas barbecue. Cook vegetables on grill, for 3 minutes each side, or until charred lightly and tender. Transfer vegetables to dressing; toss to coat. Set aside.

5 LIME GUACAMOLE Place avocado flesh, lime rind and juice, and mayonnaise in a medium bowl. Crush with the back of a fork until a chunky paste forms. Season to taste.

6 Spread bun bases with guacamole. Top with grilled vegetables, onion and lettuce. Drizzle with hot sauce before capping with bun tops. Secure with a wooden skewer, if required.