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.
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
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.