Vegetable medley

Grilled vegetables

My favorite way to eat vegetables is straight from the BBQ with a little hint of smokiness and char. I also love seeing those perfect grill lines, as it reminds me of the Mediterranean and eating fresh vegetables and fish by the sea.

Since I use a grill pan in this recipe, it is advisable to open a window or two before you start. I have a small kitchen, not near a window and so subsequently set off the fire alarm in the apartment. Mr. B literally went deaf for an hour or so, although he said that in the end, that was preferable over dinner as I apparently speak 150 words a minute! Nice!


  • ¼ tsp. salt
  • ½ tsp. ground pepper
  • 2 Aubergine/eggplant
  • 3 Courgette/zucchini
  • 1lb Asparagus
  • 1 tsp. coconut oil


  • Red peppers
  • Yellow squash
  • Portobello mushrooms
  • Spring onions


  • Place a grill pan over a medium heat.
  • Brush the vegetables with coconut oil, coating lightly
  • Sprinkle the vegetables with salt and pepper
  • Working in batches, grill the vegetables until tender and lightly charred, around 8-10 minutes for the aubergine, 6 minutes for the courgettes and 4 minutes for the asparagus
  • I like the lines in a diamond shape, to achieve this place the vegetables on a diagonal and then on the horizontal
  • The vegetables generally take less time on the second side than the first

I simply served this with some home made pecan pesto and grilled chicken


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