Chargrilled Vegetables

2 medium zucchini
6 button squash
10 button mushrooms
1 red capsicum
1 green capsicum
1 red onion
4 roma tomatoes
1 bunch asparagus
4 whole garlic cloves
Rosemary/thyme
Olive oil
2 teaspoons red wine vinegar

1. Preheat barbecue plate or grill on high heat.
2. Prepare vegetables – slice zucchini and onion; cut squash, tomatoes and mushrooms into quarters; chop capsicum into large dice; cut asparagus into 4cm lengths; squash garlic with the blade of a knife.
3. Brush plate lightly with olive oil
4. Add vegetables and herbs, and allow to cook for approximately 5-7 minutes, turning regularly to ensure even cooking.
5. Add vinegar immediately prior to removing from hot plate.

Serves 4.

Notes:
· Many other vegetables may be used – thinly sliced fennel, baby eggplant, cherry tomatoes, pre-cooked sweet potato etc.
· Cold vegetables may be used in salads, pasta sauces etc.


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