Barbecued vegetable antipasti

Method

     watch video 1. Preheat the barbecue.

2. Put the asparagus on the barbecue in an area that is not too hot. Turn as it colours on each side. Put the whole broad bean pods onto a medium hot area of the barbecue. Turn the beans as they colour.

3. Add the onion slices to the hot part of the barbecue keeping the rings inside each other. Sprinkle the onion with salt and pepper and turn as they colour.

4. Remove the stalk from the mushrooms to create a well in the middle. Peel the outside so that the white of the skin is showing and trim some of the gills so there aren’t so many around the centre. Score both the inside and outside and season with salt and pepper. Cook white side down on a hot part of the barbecue.

5. Once the mushrooms are browned on the bottom remove from the heat and press down with the back of a spoon. Crack an egg slowly over each mushroom making sure that the yolk lands in the well. Allow the white to drip over the edges of the mushroom - it is fine if you loose most of the white. Place the mushrooms carefully back on the barbecue ensuring that the yolk is still in the well.

6. Make a dressing by mixing the chilli, mint, olive oil and vinegar. Season with salt and pepper.

7. Check the vegetables on the barbecue, if they are all coloured on each side then remove from the heat. Carefully remove the mushrooms once the yolk is cooked and place on top of the rest of the vegetables. Drizzle the dressing over everything and serve.

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Ingredients

8 spears Asparagus, woody ends broken off
6 pods Broad beans
1 large white onion, sliced into 1.5cm rounds
2 large flat Portobello mushrooms
2 Eggs
1 red chilli, seeds removed and finely chopped
2 tbsp Mint, finely chopped
3 tbsp Olive oil
1 tbsp red wine vinegar

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