Balsamic veggies with olives and feta recipe

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Triple tested: Thread asparagus, courgettes and peppers on to skewers, add feta cheese and olive oil to make these barbecued veggies for the perfect accompaniment to barbecued sardines. Brought to you by Essentials magazine

  • Vegetarian
  • healthy
Serves6
SkillEasy
Preparation Time15 mins
Cooking Time5 mins
Total Time20 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories165 Kcal8%
Fat11 g16%
Saturated Fat4 g20%

Triple tested: Thread asparagus, courgettes and peppers on to skewers, add feta cheese and olive oil to make these barbecued veggies for the perfect accompaniment to barbecued sardines. Brought to you by Essentials magazine

Ingredients

  • 350g asparagus, cut in 3cm lengths
  • 2 courgettes, thickly sliced
  • 1 large fennel, chopped
  • 1 red and 1 yellow pepper, chopped
  • 2 red onions, cut into wedges
  • 2 cloves garlic, crushed
  • 2-3tbsp olive oil
  • Small bunch thyme leaves

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Method

  1. Thread the asparagus, 2 courgettes, 1 large fennel, 1 red and 1 yellow pepper and 2 red onions onto wooden skewers (soaked in water for 30 mins). Mix the garlic, olive oil and small bunch thyme leaves and brush over the veg. Cook over a medium heat for 4-5 mins, until slightly charred. Slide off skewers into a large bowl, add pitted black olives, crumbled feta and drizzle with balsamic vinegar. Serve with our barbecued sardines with rocket and lemon salsa.