12 asparagus spears, peeled
1 each of red, yellow, orange, and green pepper, cored and cut into flat panels
1 large green courgette, sliced lengthways 1mm thick on a mandolin
100ml olive oil
20ml 3-year aged balsamic vinegar
Few fresh basil leaves, ripped
12g Maldon salt
Freshly milled black pepper, 12 turns
Lemon juice and zest, to taste
Blanch the asparagus in simmering salted water for 1 minute, then refresh in cold water.
Slice the courgette and prepare the peppers as described.
Drizzle olive oil over the asparagus, peppers, and courgette.
Sprinkle with salt and freshly milled black pepper
Grill each vegetable separately on a hot barbecue or grill pan.
Asparagus: 2–3 minutes per side, rolling occasionally.
Peppers: 3–4 minutes per side.
Courgette: cook only on one side, then remove to a separate dish.
Drizzle with balsamic vinegar and a little extra olive oil.
Add a squeeze of fresh lemon juice and a sprinkle of lemon zest.
Scatter torn basil leaves over the top and serve immediately.
12 asparagus spears, peeled
1 each of red, yellow, orange, and green pepper, cored and cut into flat panels
1 large green courgette, sliced lengthways 1mm thick on a mandolin
100ml olive oil
20ml 3-year aged balsamic vinegar
Few fresh basil leaves, ripped
12g Maldon salt
Freshly milled black pepper, 12 turns
Lemon juice and zest, to taste
Blanch the asparagus in simmering salted water for 1 minute, then refresh in cold water.
Slice the courgette and prepare the peppers as described.
Drizzle olive oil over the asparagus, peppers, and courgette.
Sprinkle with salt and freshly milled black pepper
Grill each vegetable separately on a hot barbecue or grill pan.
Asparagus: 2–3 minutes per side, rolling occasionally.
Peppers: 3–4 minutes per side.
Courgette: cook only on one side, then remove to a separate dish.
Drizzle with balsamic vinegar and a little extra olive oil.
Add a squeeze of fresh lemon juice and a sprinkle of lemon zest.
Scatter torn basil leaves over the top and serve immediately.
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