Barbecued vegetables

Barbecued vegetables

By
From
British Seafood
Serves
4
Photographer
David Loftus

Ingredients

Quantity Ingredient
2 courgettes, sliced
2 red onions, peeled and quartered
500g button mushrooms, trimmed
2 red peppers, cored, deseeded and cut into 2 cm squares
olive oil, to drizzle
2 teaspoons thyme, chopped
1 teaspoon garlic, chopped
cornish sea salt
freshly ground black pepper

Method

  1. Put all the vegetables into a large bowl, dividing the onions into petals as you add them. Season with salt and pepper, drizzle with olive oil and add the thyme and garlic. Using your hands, give the vegetables a good mix. Now thread them onto metal skewers, alternating the vegetables as you do so. When you are ready to barbecue the skewers, give them 4–5 minutes on each side.
Tags:
seafood
fish
British Seafood
British
Nathan
Outlaw
Michelin
star
restaurant
chef
high
end
fine
dining
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