Barbecued vegetables with tomato, rocket and chilli sauce

Barbecued vegetables with tomato, rocket and chilli sauce
Barbecued vegetables with tomato, rocket and chilli sauce Photo: NZ Gardener Magazine
Dietary
Vegetarian

It's understandable if you haven't dusted off the barbecue yet, given the recent cold snap, but the warm weather has finally arrived, so it's time to prepare.

Ingredients

1 onion

3 garlic cloves

2-4 red chillies

4tbsp of extra virgin olive oil

500g of chopped tomatoes

salt and pepper

1 cup of large, chopped rocket leaves

1 medium eggplant

2 red capsicums

2 yellow capsicums

8 asparagus spears

4 medium-sized zucchini

4 small red onions

8 spring onions

Method

Finely mince an onion, 3 garlic cloves and 2-4 red chillies and lightly fry in 4tbsp of extra virgin olive oil. Add 500g of chopped tomatoes and a good pinch of salt. Simmer for 10 minutes. Add a cup of large, chopped rocket leaves, mix and simmer for 10 minutes more. Season and cool.

For the vegetables

Cut a medium eggplant into 2cm-thick rounds and then each round in half; cut 2 red and 2 yellow capsicum into 6 strips each from top to bottom and remove the seeds; split 8 fat asparagus down the middle, trimming off the stringy base; cut 4 medium-sized zucchini in half, lengthwise; slice 4 small red onions in half; cut 8 spring onions in half, top to bottom. Toss all the vegetables in a bowl with a little extra virgin olive oil, salt and pepper so they're well coated.

Barbecue the vegetables so they're soft and slightly charred.

 

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