- 1 head of garlic
Part of the lily, or alium, family, of which onions are also a member, garlic is one of the most…
- 2 tbsp fresh thyme leaves
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
- 1 tbsp fresh rosemary leaves
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 8 fresh bay leaves
- 1 tbsp Maldon salt
- 2-3 tsp cracked black peppercorns (these can be bought in jars)
- 150ml/¼ pint olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 900g/1.3kg/2-3lb of assorted vegetables (e.g. asparagus, large or baby courgettes, sweet potatoes, aubergines, fennel, red onions, corn cobs, parboiled new potatoes)
Peel the garlic cloves and tip into a food processor with the thyme, rosemary, bay leaves, salt, peppercorns and oil. Whizz well to release the flavours – alternatively grind dry ingredients using a pestle and mortar then blend in the oil.
Prepare 900g-1.3kg/2-3lb of assorted vegetables (e.g asparagus, large or baby courgettes, sweet potatoes, aubergines, fennel, red onions, corn cobs, parboiled new potatoes). Halve asparagus lengthways, cut large courgettes into chunks or halve baby ones lengthways. Cut sweet potatoes and aubergines into thick chunks, cut fennel and red onion lengthways into wedges, corn into chunks and potatoes in half lengthways. Mix the vegetables and marinade together and marinate for a couple of hours before barbecuing. Cooking times will vary according to your choice of vegetables and their thickness – keep turning and prodding them and you’ll feel when they’re done.