Minute-Made Charred Veggies

These vegetables are so easy to cook on the grill and make for crunchy, healthy sides at a BBQ
Minute-Made Charred Veggies
ITP Images
Minute-Made Charred Veggies
October 02, 2019
Level Easy
Preparation Time 15-20 minutes
Cooking Time Asparagus 6-8 minutes; capsicums 5-6 minutes, courgettes 4-5 minutes
Serves 8


For the asparagus
2 garlic cloves, peeled and crushed
A generous glug of olive oil
spinneysFOOD Salt, to season
spinneysFOOD Black Pepper, to season
1 large bunch green asparagus spears, washed
Toasted and flaked almonds, to serve

1 In a small bowl, combine the crushed garlic and olive oil and season with the salt and pepper. 2 Mix gently. 3 Place the asparagus spears onto a plate and brush with the garlic oil, making sure you turn the spears until they are evenly coated. 4 Cover with plastic wrap and refrigerate until ready to barbecue.

For the capsicums
1 x yellow, 1 x red and 1 x orange capsicum, washed, deseeded, and cut into strips
Olive oil for drizzling
spinneysFOOD Black Pepper, to season

1 Place the sliced capsicums in a bowl, drizzle with oil, add pepper and toss together. 2 Cover with plastic wrap and refrigerate until ready to barbecue.

For the courgettes
2 garlic cloves, finely chopped
A large handful of spinneysFOOD Fresh Parsley, roughly chopped
1 spring onion, finely sliced
A small handful of spinneysFOOD Fresh Coriander, roughly chopped
Olive oil, for drizzling
3 large green courgettes, washed and sliced lengthwise, about 4mm thick
spinneysFOOD Sea Salt, to taste
spinneysFOOD Black Pepper, to taste

1 In a small bowl, combine the chopped garlic, parsley, spring onion, coriander and olive oil.
2 Place a layer of the sliced courgettes on a baking sheet and brush them with a layer of the herby oil mixture. 3 Season with salt and pepper. 4 Repeat steps 2 and 3, making a stack of seasoned courgettes. 5 Cover with plastic wrap and refrigerate until ready to barbecue.

1 Ensure your cooking grid is clean. 2 Prepare your barbecue for direct cooking over a medium heat. 3 Grill the courgettes directly on the grid for approximately 2-3 minutes a side, turning to prevent them from burning. 4 Spread the asparagus spears on the grid and grill until tender.
5 For the capsicums, preheat a grilling basket on the grid, place the capsicums inside and grill until slightly charred and tender.

To serve
1 Arrange the vegetables on a large platter, season with the salt and pepper and sprinkle the flaked almonds over the asparagus. 2 After removing the vegetables from the barbecue, serve as soon as possible.

PHOTO BY Aasiya Jagadeesh
RECIPE BY Janni Holtzhausen


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