Special Diet

  • 200 g (7 oz) baby courgettes, halved lengthways
  • 125 g (4 oz) baby leeks, halved lengthways
  • 150 g (5 oz) baby carrots, halved lengthways
  • 100 g (3½ oz) trimmed asparagus spears
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 4 tablespoons fresh pesto sauce
  • salt and pepper
  • focaccia bread, to serve

Place all the vegetables in a large bowl and add the oil. Season to taste and stir gently to coat.

Heat a large griddle pan over a high heat, add half the vegetables and cook for about 2 minutes each side until lightly charred. Remove from the pan and keep warm while you cook the remaining vegetables in the same way.

Divide the vegetables between 4 serving plates, drizzle with the lemon juice, then spoon the pesto over them. Serve immediately with focaccia.

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