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