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

1/4 teaspoon

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.

Serves 4.


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