on the BBQ this month
2 conference pears, quartered and deseeded
2 fennel bulbs, trimmed and quartered
½ butternut squash, peeled, deseeded & cut into 2cm strips
2 garlic cloves, peeled & finely sliced
Salt and pepper, for seasoning
For the dressing
½ tbsp sherry vinegar
1 tbsp orange juice
1 tsp Dijon mustard
1 tsp honey
4 tbsp extra-virgin olive oil
At the barbecue:
01 Set up the barbecue for roasting (in-direct method) at a medium heat.
02 Place the vegetables, into a food bag. Drizzle with olive oil and season with salt and black pepper. Add to a Weber Deluxe Grilling Basket and roast for 30 minutes until soft and golden.
03 Meanwhile, make the dressing. Put everything except the oil into pan and whisk with a fork. Warm through over a direct heat. Before serving, pour over the dressing.