V This is a simple way to really enjoy the flavours of summer’s best vegetables. We’ve used here some of our favourites, but it works with any vegetable happen to have to hand. It’s great served as part of a larger barbecue spread with some brown rice and a few easy sides.

SERVES 4

V / WF / GF

ingredients:

For the chimichurri:

Salt

2 garlic cloves, chopped

30g parsley, roughly chopped

1 tsp dried oregano

½ tsp red chilli flakes

2tbsp red wine vinegar

4tbsp olive oil

Vegetables:

1 bunch asparagus, woody ends removed

1 aubergine cut lengthways into 5-mm slices

2 courgettes cut lengthways into 5-mm slices

2 red peppers (we like to use Romano peppers), halved

1 bunch spring onions, topped and tailed

1 fennel bulb, halved, and woody part of stalk removed

2 plum tomatoes, halved

5 tbsp olive oil

salt and black pepper

Method:

l To make the chimichurri sauce: Place a generous pinch of salt into your mortar. Add the garlic cloves and crush thoroughly. Add the parsley, oregano, chilli flakes and red wine vinegar and grind until it all begins to break down. Add the olive oil and continue to grind until you have a wet, well-combined yet still rough mixture.

l Place all the vegetables in a large bowl or on a tray, pour over the olive oil and sprinkle with a generous amount of salt and pepper. Mix gently with your hands to distribute the oil and seasoning.

l Once the grill is hot (or use a griddle plate if cooking indoors), work in batches to grill the vegetables until they’re nicely charred on both sides. The different vegetables will take slightly different times to char, so do keep an eye on them and remove them from the grill when they are done.

l Arrange on a serving platter, pour over the chimichurri and enjoy!

Recipe adapted from Fresh Veggie BBQ: All natural and delicious recipes from the grill, Pavilion