char-grilled Vegetables

Method
1.Preheat barbecue to a high heat. Carefully pull back husks from sweet corn cobs, keeping them attached, and remove silk. Tie a string around the husks to form a handle. Cook sweet corn cobs in boiling water in a saucepan for 2-3 minutes or until kernels soften slightly. Drain.
2.Brush sweet corn cobs with oil. Place asparagus, zucchini, leeks, tomatoes and black pepper to taste in a bowl. Drizzle with oil and toss to coat.
3.Place all the vegetables on barbecue grill and cook, turning several times, until well browned and tender. Serve with lemon wedges.

Ingredients
2 cobs sweet corn wit husks
1-2 tablespoons chili herb oil
185 g/6 oz asparagus spears
2 zucchini, halved lengthwise
4 baby leeks
4 plum (egg or Italian tomatoes), halved
Freshly ground black pepper
Lemon wedges

Serves 6

Tip from the chef
Watch a lit barbecue at all times and keep children and pets away from hot barbecues and equipment.