INGREDIENTS
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12 asparagus spears, peeled
1 each of red, yellow, orange, and green pepper, cored and cut into flat panels
1 large green courgette, sliced lengthways 1mm thick on a mandolin
100ml olive oil
20ml 3-year aged balsamic vinegar
Few fresh basil leaves, ripped
12g Maldon salt
Freshly milled black pepper, 12 turns
Lemon juice and zest, to taste
Method
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Prepare the vegetables
Blanch the asparagus in simmering salted water for 1 minute, then refresh in cold water.
Slice the courgette and prepare the peppers as described.
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Season the vegetables
Drizzle olive oil over the asparagus, peppers, and courgette.
Sprinkle with salt and freshly milled black pepper
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Grill the vegetables
Grill each vegetable separately on a hot barbecue or grill pan.
Asparagus: 2–3 minutes per side, rolling occasionally.
Peppers: 3–4 minutes per side.
Courgette: cook only on one side, then remove to a separate dish.
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Finish
Drizzle with balsamic vinegar and a little extra olive oil.
Add a squeeze of fresh lemon juice and a sprinkle of lemon zest.
Scatter torn basil leaves over the top and serve immediately.