Serves
1 small aubergine salt and black pepper 1 small courgette 1 red pepper 1 yellow pepper 1 large red onion 500g (1lb) asparagus 4large mushrooms 175g (6oz) pattypan squash olive oil for brushing 8-10 wooden cocktail sticks.
Cook’s know-how
If you using a ridged chargrill pan, either non-stick or cast iron, it is important to preheat it empty first, before laying the food on the ridges. Never oil the pan before preheating, as this will cause it to smoke. The secret is to oil the food, not the pan, and put the food in once the pan is good and hot. Press down hard on the food to help make the ridges, and avoid moving the food in the pan as this will prevent the ridges from charring.
1- Prepare the vegetables. Trim the aubergine, cut in half lengthwise, and score a criss-cross pattern on the cut surface.
2- Cut the courgette in half lengthwise. Cut the red peppers in half lengthwise, and cut out the fleshy ribs and seeds. Peel the red onion and cut lengthwise into 4-6 wedges. Trim the woody ends from the asparagus and cut the spears to an even length.
3- Gently wipe the mushrooms with damp paper towels and remove the stalks. Trim the squash, if necessary.
4- Place the asparagus spears side by side in groups of 3 or 4 (depending on thickness). Gently push a cocktail stick through the asparagus, about 1cm (1/2 in) form the tips, until they are all skewered. Insert a second cocktail stick at the bases of the spears. Report for the remaining groups of asparagus spears.
5- Brush all of the vegetables generously with olive oil, and season with salt and pepper to taste.
6- Place a batch at a time over a hot barbecue or on a preheated ridged griddle pan, and cook for 10-15 minutes, turning occasionally, until the vegetables are lightly charred. Keep each batch warm while you cook the remaining vegetables.