Ingredients
¼pt/150ml
olive oil
2tsp Mixed Herbs
1tsp crushed garlic (or garlic puree)
1 red pepper, peeled, cored and quartered
2 baby aubergines, halved lengthways
1 fennel bulb, quartered
8 baby sweetcorn
salt and freshly ground black pepper
Method
1. Blend the oil, spices and garlic together to form a marinade.
2. Place the prepared vegetables in a large bowl, pour over the
marinade and toss well to ensure that they are evenly coated. Leave for
at least one hour, preferably longer, turning from time to time.
3. Preheat a grill or barbecue and when hot, cook the vegetables
for 10 minutes or until tender, turning frequently and brushing with
any remaining marinade. Season with salt and pepper and serve immediately.
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