Vegetables love the barbecue, too. Swap mozzarella for halloumi for a twist. Why not use the Morrisons Barbecue burger grill, £2, a hinged wire rack that encloses your food on both sides, making turning very easy indeed
- 1 large sweet potato (about 450g), peeled and thickly sliced
- 8 tbsp olive oil
- 1 tbsp cider vinegar
- 1 tsp clear honey
- 1 tsp Dijon mustard
- 1 ripe tomato, deseeded and finely chopped
- small handful fresh basil, chopped
- 1 tbsp capers, rinsed
- 1 large garlic clove, halved
- 1 large aubergine, trimmed and sliced
- 2 courgettes, trimmed and cut diagonally into thick slices
- 2 tbsp balsamic vinegar
- small handful fresh thyme leaves
- 1 large tomato, cut into 4 slices
- 1 x 125g mozzarella ball, drained and cut into 4 slices
- Cook the sweet potato in a pan of lightly salted boiling water for 3-4 minutes. Drain well and tip into a large bowl.
- For the dressing, mix together 4 tbsp of the oil, the cider vinegar, honey, mustard, tomato, basil (reserving a little to serve) and capers and season with salt and freshly ground black pepper. Chill until ready to use.
- Rub the cut garlic over the aubergine and courgettes and add to a bowl with the remaining oil, balsamic vinegar, thyme and salt and black pepper. Toss well to coat the vegetables.
- Arrange the vegetables on a hinged barbecue rack and barbecue over medium-hot coals for 5-10 minutes on each side until the vegetables are charred, with lines.
- Add the beefsteak tomato slices to the barbecue rack, top each slice with mozzarella and barbecue over medium-hot coals for 2-3 minutes, just until the tomato is heated through and the mozzarella is warmed but still keeping its shape. Season with salt and pepper. Pile the vegetables, tomatoes and cheese into stacks and serve with extra basil leaves and the dressing spooned over.
Per serving: calories 434 (22%), sugar 14.3g (16%), fat 29.7g (42%), saturates 7.8g (39%), salt 0.8g (13.3%) of your guideline daily amount
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