How To Make BBQ Vegetable Antipasti

Step 1: You will need

Step 2: Prepare the barbeque

If you have a charcoal barbeque light it 30-45 minutes before cooking. It is ready when there are no more flames and the charcoal has turned white. If you are using a gas barbeque, light it to a high setting and leave it for 15-20 minutes.

Step 3: Make the marinade

Into the bowl, add the balsamic vinegar, olive oil and thyme. Season with salt and pepper and mix together.

Step 4: Prepare the courgette

Remove both ends of the courgette and discard. Cut it in half and then cut the halves into slices, 1/2 a centimetre thick. Place into the marinade.

Step 5: Prepare the butternut squash

Remove the top and the thick bottom part of the squash and discard. Cut it into slices 1/2 a centimetre thick and place into the marinade.

Step 6: Prepare the aubergine

Remove and discard the top and bottom of the aubergine. Cut it into slices about 1/2 a centimetre thick and also place them into the marinade.

Step 7: Marinate the vegetables

Make sure each vegetable slice is well covered in marinade and then place them onto a tray.

Step 8: Prepare the onion and sweet corn

Cut the onion into thick slices and place them into the marinade. Cut the sweet corn into thick slices and also place into the marinade. Mix so that the corn and onion are well covered.

Step 9: Barbecue the vegetables

Place the aubergine and butternut squash onto the barbecue. Cook for 4 minutes or until they start to blacken. Turn over and cook for another 2 minutes. Once cooked, remove and place onto the tray.

Add the courgette, onion and sweet corn to the barbecue and cook for 3 minutes or until they start to blacken. Turn over, cook for another 3 minutes and remove.

Step 10: Serve

Arrange all the vegetables onto a plate. Garnish with the basil, drizzle with a little of the remaining marinade and serve.