Lightly charred vegetables and lingering balsamic flavours sing delicious summer tunes
Well, the Aussie summer is in full swing…. cricket bats are out (…if you’re a fan), bathers barely have time to dry, we crave the rush of a salt water breeze and the BBQ gets the well deserved work out.
I will never complain about the heat because it’s the perfect opportunity to fire up the BBQ and create smokey, delicious food that is not only FAST but a healthier alternative to say cooking in oil – the BBQ drains away all the excess fat and oils, leaving you with a flavour that only a BBQ can create.
We deliberately utilise quick cooking veg so that no matter what time you finally start cooking, they’ll be ready in no time.
|2 small zucchinis|
|2 red onions|
|6 yellow squash|
|2 red capsicum|
|2 green capsicum|
|24 small button mushrooms|
|24 multi-colour cherry tomatoes|
|2 tbsp. extra virgin olive oil|
|3 tbsp. balsamic vinegar|
|1 tsp. salt & pepper to season|
|12+ bamboo skewers|