BBQ Veg

Vibrant seasonal vegetables, grilled to perfection and finished with a drizzle of aged balsamic, olive oil, fresh lemon, and torn basil. Tender, smoky, and full of natural flavour, each bite is bright, fresh, and perfectly balanced.

INGREDIENTS

     +    

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

Method

     +    
Prepare the vegetables

Blanch the asparagus in simmering salted water for 1 minute, then refresh in cold water.

Slice the courgette and prepare the peppers as described.

     +    
Season the vegetables

Drizzle olive oil over the asparagus, peppers, and courgette.

Sprinkle with salt and freshly milled black pepper

     +    
Grill the vegetables

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.

     +    
Finish

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.

BBQ Veg

Vibrant seasonal vegetables, grilled to perfection and finished with a drizzle of aged balsamic, olive oil, fresh lemon, and torn basil. Tender, smoky, and full of natural flavour, each bite is bright, fresh, and perfectly balanced.

INGREDIENTS

   +  &nbsp

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

Method

   +   
Prepare the vegetables

Blanch the asparagus in simmering salted water for 1 minute, then refresh in cold water.

Slice the courgette and prepare the peppers as described.

   +   
Season the vegetables

Drizzle olive oil over the asparagus, peppers, and courgette.

Sprinkle with salt and freshly milled black pepper

   +   
Grill the vegetables

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.

   +   
Finish

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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