GRILLED VEGETABLES WITH VINAIGRETTE
8 flat brown mushrooms
1 red capsicum
1 clove garlic, crushed
1 green capsicum
3/4 cup extra virgin olive oil
4 courgettes (or 2 courgettes and 6 scallopini)
1/4 cup white vinegar
1 teaspoon wholegrain mustard
12 asparagus spears
2 tablespoons chopped fresh herbs
extra virgin olive oil
such as chives, parsley or basil
salt freshly ground black pepper to season
Wipe mushrooms. Cut capsicums in half and remove core and seeds. Cut into quarters. Trim courgettes. Cut lengthwise into 3 slices. If using scallopini, trim off ends then cut in half.
Snap woody ends from asparagus. Brush vegetables with oil and grill under a hot grill or over the barbecue until golden.
Place on a serving platter and pour over vinaigrette. To make the vinaigrette, place all ingredients in a screw top jar. Shake until combined. Serve warm or cold.