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Feeds as many as you like
Ingredients
Pineapple, cubed
Apple, cubed
Pear, cubed
Melon, cubed
Strawberries, whole
Mango, cubed
Grapes, whole
For the marinade
75g (3oz) sugar
4 tbsp water
Liqueur (any)
Method
Thread alternative fruit pieces on to barbecue skewers - be sure to soak them first if they're made of wood.
In a medium pan gently heat the sugar and water until all the sugar has dissolved. Once it has thickened slightly into a syrup, allow to cool before adding the liqueur of your choice.
Brush the fruit with the marinade and leave to one side to allow the flavours to develop.
Fire up the barbie and brush the kebabs once again with the marinade before grilling, turning frequently, until the outside of the fruit begins to caramelise.
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Feeds 6
Ingredients
2 tablespoons olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh basil
1 tablespoon balsamic vinegar
1 teaspoon salt
½ teaspoon freshly ground black pepper
6 cloves garlic, minced 1 red onion, cut into wedges
18 spears fresh asparagus, trimmed
12 crimini mushrooms, stems removed
455g (16 oz) sliced aubergine, cut into 5mm (¼ in) thick rounds
1 red pepper, cut into wedges
1 yellow pepper, cut into wedges
Method
In a large resealable plastic freezer bag, mix the olive oil, parsley, oregano, basil, vinegar, salt, pepper and garlic.
Place the onion, asparagus, mushrooms, aubergine, red pepper and yellow pepper into the bag. Seal and marinate for at least two hours in the fridge.
Preheat the barbecue for a high heat.
Lightly oil the cooking grate, cook the vegetables for six minutes on each side, until tender, and enjoy!