BBQ
LET'S COOK
At the fire.
Heat a clean grill to medium-high and leave a cooler area available. Pat the vegetables dry and toss with 2 tablespoons oil, salt and pepper.
Grill in a single layer. Turn when grill marks form and the pieces release easily. Allow roughly 6–10 minutes for courgettes and peppers, and 10–14 for aubergine, depending on thickness.
Whisk the remaining oil with lemon and garlic. Lift the vegetables onto a wide platter as they become tender.
Spoon the dressing over the warm vegetables, scatter with parsley and taste for seasoning. Serve warm or at room temperature.
Give each vegetable space. An overcrowded grill steams food and makes turning awkward.
Use temperature and tenderness to judge your cook; times are estimates. USDA temperature guide ↗
