SHOPPING LIST: Cooking Skills: Vegetables 2, Chapter 4 (Grilling, Charring and Barbecue)

A griddle pan, an oven grill or a barbecue, long tongs and oven gloves. The vegetables are cheap; buy a little extra aubergine and courgette for the experiments.

Griddled courgettes and corn (2 portions)
[ ] 2 courgettes, sliced lengthways into 1 cm planks
[ ] 1 corn on the cob, husks removed
[ ] 1 tbsp oil
[ ] 1 tbsp lemon juice
[ ] 1 tbsp chopped mint or parsley
[ ] 1 pinch salt and pepper
[ ] 10 g butter, for the corn (optional)

Charred peppers (3 portions)
[ ] 3 red or yellow peppers
[ ] 2 tbsp olive oil
[ ] 1 garlic clove, finely sliced
[ ] 1 tsp red or white wine vinegar
[ ] 1 tbsp chopped parsley
[ ] 1 pinch salt

Smoky aubergine dip (4 portions)
[ ] 2 large aubergines
[ ] 2 tbsp tahini
[ ] 1 garlic clove, crushed
[ ] 2 tbsp lemon juice
[ ] 2 tbsp olive oil
[ ] 1 tbsp plain yoghurt (optional)
[ ] 1 pinch salt
[ ] 1 tbsp chopped parsley

Mixed grill platter (3 portions)
[ ] 1 red onion, in thick wedges
[ ] 1 pepper, in thick strips
[ ] 1 courgette, in 1 cm planks
[ ] 150 g mushrooms (large), stalks removed
[ ] 1 corn on the cob, halved
[ ] 2 tbsp oil
[ ] 1 tbsp lemon juice or vinegar
[ ] 1 tsp dried oregano or smoked paprika
[ ] 1 garlic clove, crushed
[ ] 1 pinch salt and pepper
[ ] 100 g halloumi, sliced (optional)

For the experiments
[ ] 2 more courgettes
[ ] 1 more aubergine
[ ] 3 more peppers
[ ] Lemon, oil and herbs