There’s nothing like a barbecue in summer. Now, you might think that vegetarians don’t have much use for a grill—you couldn’t be more wrong! Grilling is one of the best ways I know to celebrate summer vegetables. Add some corn on the cob or a fat slice of melon, and you’ve got a veritable feast.

One of the best things about grilling vegetables, is that they take very little preparation beforehand—big slabs of vegetable work best, so there’s no tedious chopping to do.

I’ll admit that grilling is Ian’s sphere, and what goes on after the vegetables are cut is his business. A few weeks ago, he wrote down the following recipe for the marinade he brushes on the vegetables before grilling:

Oil (~ 75% of volume)

Worcestershire sauce

Mustard (just a bit but essential)

Ketchup (not too much)

Vinegar (bit)

Cayenne

Soy sauce (fair whack)

crushed garlic

brown sugar (tiny bit to enhance flavour)

You can see by this recipe it’s an exact science…but never mind; whatever he does, works, and I’m happy to leave the grilling to him.

Bon appétit!