Make the most of our long evenings and light the barbecue one last time. Have a hunt through your fridge to see what can be cooked on the hot coals. Most vegetables will grill well and make an amazing salad and leftover lunch.
Ingredients – makes 4-6 servings
200g Leftover veggies – onions, courgettes, corn, carrots, aubergines, tomatoes etc
10 basil leaves, or other herbs
A pinch or sesame seeds
1/2 tsp dried thyme
Zest of half a lemon
2 tablespoons of olive oil
120g ricotte or buffalo mozzarella (optional)
1) Heat a griddle pan or light a barbecue and allow the coals to go white hot. Cut all the vegetables into slices and wedges and toss them separately in olive oil. Place the vegetables on the griddle, side by side but don’t layer them on top of each other otherwise they will sweat. After about 2-5 minutes, if the grill is appropriately hot, they should be charred on one side. Flip them onto the other side and char equally. Lay on a tray to cool.
3) Arrange the grilled vegetables on a platter. Tear the mozzarella into bite sized pieces evenly onto the plate.
5) Dress with a drizzle of extra virgin olive oil, a sprinkle of dried thyme, sesame seeds, scattering of olives, some lemon zest and basil leaves.