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Veg on the barbecue (or in the oven) is so easy and tasty too wrapped in these flavour-packed foil parcels. Serve them as a light meat-free meal or with grilled chicken or fish.

SERVES 4 PREP 10 mins COOK 15 mins

BALSAMIC COURGETTES WITH GOAT’S CHEESE

6-8 medium-sized new potatoes, par-boiled and thinly sliced lengthways

2 medium courgettes, thinly sliced lengthways

50g sun-dried tomatoes, chopped

4 x 50g pieces firm goat’s cheese with rind

2tbsp balsamic vinegar

1tsp Dijon mustard

3tbsp olive oil

a few fresh basil leaves

TOMATO, ASPARAGUS AND CAPER

6 tomatoes, sliced

200g asparagus, trimmed

2tbsp capers from jar, drained

4tbsp olive oil

 

1 Cut 8 x 30cm square pieces of baking parchment and 8 x 30cm square pieces of foil. Place a square of parchment on top of each square of foil.

2 For the balsamic courgettes with goat’s cheese parcels, divide the potatoes, courgettes and sun-dried tomatoes between 4 of the squares, piling them in the centre.

3 Top each one with a piece of goat’s cheese and season with freshly ground pepper. Mix together the balsamic vinegar, mustard and olive oil and spoon over the vegetables. Scrunch the foil to make parcels and put to one side.

4 For the tomato, asparagus and caper parcels, divide the ingredients between the remaining 4 squares. Season and scrunch the edges to seal. Place all the parcels on the barbecue for about 15 mins until just cooked through (or cook in the oven at 200C, Gas 6). Sprinkle with basil to serve.