BARBECUE BROCCOLINI® ANTIPASTO SHARED BOARD

Ingredients

• 1 bunch Broccolini^®
• 175g Minicaps^® baby capsicums
• 400g (1 medium) sweet potato, peeled, cut into 1cm thick rounds
• 350g butternut pumpkin, cut into 1cm-thick wedges
• 1 eggplant, cut into 1/2cm-thick rounds
• 3 cobs corn, halved
• 2 lemons, halved
• olive oil cooking spray
• 200g wheel camembert
• 1 (125g) buffalo mozzarella, drained, torn into pieces
• Chargrilled sourdough, to serve

Herby Oil

• 125ml Olive Oil
• 1/2 cup Chopped herbs, like chives, parsley, mint, coriander

Method

1. Place the sweet potato onto a microwave-safe plate in a single layer and cover with damp paper towel. Microwave on High/100% for 3-4 minutes until just tender. Remove to a tray. Repeat with pumpkin.
2. For the herb oil, blend the oil and herbs with salt and pepper until well combined. Pour into a serving jug.
3. Preheat barbecue plate or chargrill on medium-high heat. Spray all the vegetables well with olive oil and season. Barbecue the Broccolini® for 5 minutes, Minicaps® for 2-3 minutes each side, sweet potato, pumpkin and eggplant for 4 minutes each side, the corn for 6 minutes turning often until lightly charred and lemon cut side down for 3 minutes.
4. Arrange all the vegetables on a serving board with cheese, herby oil and sourdough. Serve with charred lemon.