Mixed barbequed or griddled vegetables
- Details
- By Laurence Guy
When griddling or barbequing vegetables, it is a good idea to marinade your vegetables before cooking them.Anythign from roots like beetroot, carrots and parsnips to onions, fennel, peppers and mushrooms as well as courgette and aubergine are excellent cooked this way.
To make the marinade, mix the juice of one lemon with twice as much olive oil. Add a good pinch of salt and pepper, half a teaspoon of cayenne pepper, teaspoon of smoked paprika nad a good pinch of chopped fresh thyme.
Cut the veg into long thick strips, place in the marinade and stir to coat well (if you using beetroot, keep this separate from all the other veg if you don't want them coloured pink!) Leave for at least an hour before use. The lemon will soften the veg so that they don't need so long to cook.
When your griddle or bbq is hot, place the harder veg on first as they will take the longest to cook.
Once they are starting to char on one side, turn until they do the same on the other. Serve dressed with the remaining marinade.
