Cut Potato, Pumpkin and Sweet potato into bit size bits and boil in water until they are almost cooked. Chop and squash loads of Garlic. Chop the Zucchini into bite size bits and then add them with the mix with the Garlic, seasoning and olive oil into a sealable container - shake and let rest.
When the BBQ is hot tip out the vegies onto the hotplate, cook until browned and ready to eat.
Clean the fish and stuff it with lime wedges, Red Onion wedges and herbs. Score the sides of the fish and rub in a little olive oil and seasoning.
Place the fish on the grill over a low heat.
Flip the fish carefully when grill side is ready and when the fish is cooked through, serve with roasted potatoes and green salad.
4 Field Mushrooms (remove the stems)
2 tbs Butter (softened)
1 clove Garlic
1 small red chilli
3 tbs flat leaf Parsley chopped
Salt & Pepper
Mix together the butter, Garlic, chilli and parsley. spread the mixture over the inside of each of the mushrooms and season with salt and pepper. Place the mushrooms on a hotplate, over medium heat. Cover the bbq and let the mushrooms cook evenly.