Events and Celebrations

  • 4 red peppers, quartered, cored and deseeded
  • 200 g (7 oz) asparagus, trimmed
  • 2 red chillies
  • 4 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 75 g (3 oz) Parmesan cheese
  • salt and black pepper

Cook the pepper quarters and asparagus on a hot barbecue for 5 minutes on each side, then set aside. Meanwhile, cook the chillies, turning frequently, for a total of 3 minutes, then set aside.

Deseed the red chillies and cut the flesh into very thin strips.

Arrange the vegetables on a serving plate. Drizzle with the oil and balsamic vinegar and sprinkle with salt and pepper. Peel thin ribbons of Parmesan, using a vegetable peeler, and scatter over the vegetables. Serve with bread toasted on the barbecue or as a side dish to accompany barbecued fish or poultry.

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