Barbecued summer vegetables

Serves: 4

You will need 1 red pepper, cored, de-seeded and quartered
1 yellow pepper, cored, de-seeded and quartered
200g cherry tomatoes on the vine
1 courgette, cut into thick strips
150g asparagus, trimmed
1 red onion, quartered
2 sweet corn cobs, cut into wedges
2 tbsp bottlegreen pomegranate and elderflower cordial
4 tbsp olive oil
juice of ½ lime
1 large red chilli, de-seeded and finely sliced
handful of coriander, finely chopped


Directions Prepare the vegetables and divide the cherry tomatoes into bunches.

Mix together the cordial, olive oil and lime juice. Add the chilli and coriander to the dressing.

Barbecue or griddle the vegetables until softened, spoon over the dressing and serve immediately.

Recipe courtesy of Bottlegreen


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