Chargrilled Vegetables

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Posted on May 30, 2012
Not a jot of cholesterol, and easy to cook outside. Don't, like me, cook too many vegetables thinking they might magically get much smaller - they don't really; and make a very substantial supper with some beans, bread and yoghurt. Almost too healthy for your own good in fact.

Vegetables

  • Onions
  • Aubergine
  • Courgette
  • Peppers
  • Asparagus
  • Tomatoes

Salsa

  • 1 Clove Garlic
  • 2 or 3 Anchovies
  • good drizzle Olive Oil
  • Lots of Herbs
  • Juice 1 Lemon
  • Pepper
  • Red Chilli (optional)

Whizz up your salsa ingredients in a food processor and set aside in the fridge while you heat the barbeque

Use any selection of veg you fancy…

Onions take the longest – put these on for 30-45 minutes before you plan to eat

Peppers and Aubergines take maybe 20 minutes

Courgettes, Asparagus, Tomatoes etc take maybe 5 or 10

The knack is keeping your eye on everything… Your onions will go all burnt on the skin – but inside when you serve them they should be soft and squashy.  Everything else should be chargrilled, soft with blackened bits on the outside. You can peel your peppers if you like – I don’t always bother

Serve with flatbread, yoghurt and your lovely salsa

 

 

 

 

 

 

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