Spasifik Issue No.16 Sept/Oct 2006

Seasoned BBQ Vegetables

2 large red or yellow capsicums (or both) quarter cut lengthwise and deseeded

2 medium courgettes (Zucchini), sliced in 3 lengthwise

8 green beans

8 asparagus

3 field mushrooms, cut in half

3 large tomatoes, cut in half

1 sprig of fresh rosemary, chopped coarsely

1 sprig of fresh thyme, chopped coarsely

2 cloves of garlic, crushed

Extra virgin olive oil

sea salt

freshly cracked pepper

freshly shaved parmesan cheese

  • pre heat your bbq
  • place garlic and the herbs in a mixing bowl with about a quarter of a cup of olive oil
  • season with a couple generous pinches of sea salt and a few grinds of the pepper mill and mix well
  • place all the vegetables in their groups in a roasting tray then drizzle the seasoned oil all over them
  • place the vegetables on the grill section of the bbq and cook each side for about 3 to 5 minutes (do not let them burn)
  • note that the asparagus and beans do cook a lot faster than the rest of the vegetables so take them off early
  • place the cooked vegetbales on a serving platter in their own groups
  • add just a pinch of sea salt, some cracked pepper, a splash of balsamic vinegar, a dash of extra virgin olive oil and some shaved parmesan cheese