Recipe of the Week Grilled Summer Veg

A great way to showcase the best of the summer, even if the weather doesn't quite allow for a barbecue...

You can play around with the quantities of the core vegetable ingredients in this recipe, depending on how many are available to you – really it doesn’t matter how much of them you use.  You can add some finely chopped, seasonal herbs at the end before serving.


•        2-4 courgettes

•        2 florence fennel bulbs

•        2-3 spring onions, chopped

•        4-6 tbsp olive oil

•        1 garlic clove, finely sliced

•        Juice of 1 lemon

Cut the courgettes and fennel bulbs lenghtways in to thin slices and set aside in a large bowl with the spring onions.  In a small bowl, mix the oil, garlic and lemon juice and season really well.  Pour this over the vegetables and mix well to ensure they all have a decent covering.  The veg can either be fried up in a frying pan (you won’t need to add oil), cooked on a barbecue or griddle pan, or grilled.  You are aiming to get them nicely charred, not burned, and tender inside.  Just a few minutes on each side should do.  Serve warm.