Barbecued Summer Vegetables
This vibrant vegetable medley bursts with summer flavors, a rainbow of colors and a medley of textures. Perfectly grilled bell peppers, juicy cherry tomatoes, tender asparagus, and sweet corn come together in a harmonious blend. Tossed in a zesty dressing with a hint of sweetness, this dish is a celebration of seasonal produce that will elevate any BBQ gathering.
— Constant Cookbook
Ingredients
- 1 red pepper
- 1 yellow pepper
- 200g cherry tomatoes on the vine
- 1 courgette
- 150g asparagus
- 1 red onion
- 2 sweet corn cobs
- 2 tbsp bottlegreen Pomegranate and Elderflower Cordial
- 4 tbsp olive oil
- Juice of half a lime
- 1 large red chilli
- Handful coriander
Instructions
- Core, de-seed and cut the peppers into quarters, divide the cherry tomatoes into bunches, slice the courgette into thick strips, trim the asparagus and cut the onion and sweet corn into wedges.
- Mix together the cordial, olive oil and lime juice. De-seed and finely slice the chilli, finely chop the coriander and add to the dressing.
- Barbecue or griddle the vegetables until softened, spoon over the dressing and serve immediately.
Yield
Serves 4
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