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

IN THE KITCHEN

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.

ON THE 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

ALSO TRY

Enjoy the best of the season with this refreshing salad
Grilling juicy cherry tomatoes concentrates their sweetness and makes them the ultimate bruschetta topper when drizzled with basil oil
Savoury halloumi fused with sweet apricot creates the perfect balance for this light, healthy dish
Crunchy with just a hint of sharpness, this salad can be thrown together with minimal fuss and ingredients