Chargrilled summer vegetables

Method

1. Light/preheat the barbecue or preheat the oven to 180°C/fan160°C/gas 4.
2. Slice the top 5mm off the garlic bulbs – the flesh should be just exposed – then drizzle with 50ml of the olive oil. Sprinkle over some salt, then wrap in foil and cook on the barbecue (don’t forget to turn occasionally) or in the oven for 45-50 minutes until golden and sticky. Allow to cool, then squeeze the garlic flesh out of the papery casings into a bowl. Add the lemon zest, chopped thyme and rosemary, 1 tsp sea salt, the olives, some ground black pepper and 150ml of the olive oil. Mix together well.
3. Brush the vegetables with the remaining olive oil, sprinkle with salt, then char on the barbecue or on a hot griddle for 4-5 minutes until lightly blackened all over. Place on a large serving dish, pour over the marinade and leave to sit at room temperature for up to an hour before serving with the barbecued chicken and sweetcorn.
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