Ingredient:
4 baby aborigines
4 baby courgettes
1 red pepper
1 yellow pepper
1 large red onion
500 g (1 lb) asparagus
4 large mushrooms
175 g (6 oz) pattypan squash
Olive oil of flavoured oils for brushing
Salt and black pepper
8-10 Wooden Cocktail Sticks
Method:
Prepare the vegetables. Trim the aubergines, cut in half lengthways, and score a criss-cross pattern on the cut surfaces.
Cut the courgettes in half lengthways. Cut the red and yellow peppers in half lengthways and cut out the fleshy ribs and seeds. Peel the red onion and cut lengthways into 4-6 wedges. Trim the woody ends from the asparagus and cut the spears to an even length.
Gently wipe the mushrooms with damp paper towels and remove the stalks. Trim the squash if necessary.
Place the asparagus spears side by side in groups of three or four (depending on thickness). Gently push a cocktail stick through the asparagus, about 1 cm (1/2 in) from the tips, until they are all skewered. Insert a second cocktail stick at the bases of the spears.
Repeat for the remaining groups of asparagus spears.
Brush all of the vegetables generously with olive oil and season with salt and pepper to taste.
Place a batch at a time over a hot barbecue or on a preheated ridged griddle pan, and cook for 10-15 minutes, turning occasionally, until the vegetables are lightly charred. Keep each batch warm while you cook the remaining vegetables.
4 baby aborigines
4 baby courgettes
1 red pepper
1 yellow pepper
1 large red onion
500 g (1 lb) asparagus
4 large mushrooms
175 g (6 oz) pattypan squash
Olive oil of flavoured oils for brushing
Salt and black pepper
8-10 Wooden Cocktail Sticks
Method:
Prepare the vegetables. Trim the aubergines, cut in half lengthways, and score a criss-cross pattern on the cut surfaces.
Cut the courgettes in half lengthways. Cut the red and yellow peppers in half lengthways and cut out the fleshy ribs and seeds. Peel the red onion and cut lengthways into 4-6 wedges. Trim the woody ends from the asparagus and cut the spears to an even length.
Gently wipe the mushrooms with damp paper towels and remove the stalks. Trim the squash if necessary.
Place the asparagus spears side by side in groups of three or four (depending on thickness). Gently push a cocktail stick through the asparagus, about 1 cm (1/2 in) from the tips, until they are all skewered. Insert a second cocktail stick at the bases of the spears.
Repeat for the remaining groups of asparagus spears.
Brush all of the vegetables generously with olive oil and season with salt and pepper to taste.
Place a batch at a time over a hot barbecue or on a preheated ridged griddle pan, and cook for 10-15 minutes, turning occasionally, until the vegetables are lightly charred. Keep each batch warm while you cook the remaining vegetables.
