Just because Christmas is one of the most indulgent times of the year, doesn’t mean it has to be the most wasteful.
If you find yourself with lots of leftover veggies after the big day, this BBQ recipe adapted from RecipeTin Eats is a great way to make the most of them, and stop them from going to waste.
Perfect for your leftover carrots, parsnips, sprouts and onions, it works just as well with bell pepper, zucchini, eggplant, asparagus and mushrooms, so you can really adapt it to whatever you have in your kitchen.
Quick, easy and full of lovely flavours, give it a try, and don’t forget to share a photo to @herogomena with #herogolife.
Servings: 6 people
Prep time: 40 minutes
Prepare the marinade by putting the lemon juice, 85ml of oil, sugar, 1.5 cloves of garlic, seasoning and dried herbs into a bowl. Mix well, then set aside for 10 minutes.
Lightly brush the BBQ grill with oil and preheat to a high temperature.
While it’s heating up, put your chopped veggies in a large bowl with 50ml oil, seasoning and 2.5 cloves of garlic.
Toss everything well, until your veg is covered in the oil mixture.
Put your veg on the BBQ and cook, turning often, until it’s all tender and a little charred around the edges.
When the veg is ready, put it in a clean bowl and drizzle with your dressing. Toss everything well, then serve with a sprinkle of fresh parsley.
To store: Once the veg is cool, put it in an airtight container and keep it in the fridge for up to 4 days.