Chargrilled Vegetables With Lemon And Basil

Serves 4

Ingredients:

• 1 eggplant
• 1 red capsicum
• 1 yellow capsicum
• 1 zucchini
• 1 red onion
• 1 bunch basil
• 1 lemon
• 150 ml olive oil
• 50g baby capers
• 250g marinated artichoke
• 1 bunch asparagus

Method:

1. Start by peeling the lemon zest and placing in the olive oil with ¾ of the basil leaves and warm gently on the stove. Tip: to ensure a more vibrant green, you can blanch the basil leaves in boiling water and refresh in ice water beforehand.
2. Once the lemon rind has softened, place in a blender with the infused oil and blend. Squeeze the rindless lemon juice into the oil and set aside.
3. Slice the eggplant into half centimetre rounds, and with the same thickness slice the zucchini lengthways.
4. Stand the capsicum vertical and slice into 4 or 5 pieces, ensuring that each slice is flat and contains no seeds. Peel the onion but keep the root intact; this will make the onion hold together while grilling.
5. Place all vegetables in a large mixing bowl and drizzle some of the olive oil over the top, mix well and season with salt and pepper.
6. Preheat a griddle pan or BBQ to a medium high heat.
7. Once the grill or BBQ is hot enough, begin grilling the vegetables. Allow for a nice char mark to appear before turning the vegetables and repeat for the other side.
8. Once all the vegetables are cooked, place in a bowl with the capers and artichokes, add a little more of the lemon and basil dressing.
9. Arrange on a serving platter and scatter the remaining basil leaves on top.
10. This is a great accompaniment to some grilled fish or meat, or simply an addition to a summer BBQ.