No-meat mixed grill

• small sweet potato↗½

  or 3 medium carrots

• medium courgette↗1
• baby leek↗100g g

  or small ones split in half, or thick asparagus stems

• small red pepper↗1

  seeded, cored and quartered

• baby baby corn↗8
• Portobello mushrooms↗2
• olive oil tbsp
• pine nut↗ tbsp

  or sunflower seeds, to serve

• vinaigrette

  and soy sauce, to splash over

Step-by-step instructions

1. 1

   Cut the sweet potato or carrots into 1cm-thick slices. Put in a pan with enough water to cover, boil for 2 mins, then drain.

2. 2

   Heat the grill until hot. Line the rack with foil. Cut the courgette in half lengthways, then halve again for quarters. Slash the flesh in a criss-cross pattern.

3. 3

   Line up the potato or carrots, courgettes (cut-side up) and leeks and/or asparagus in the grill pan and brush with oil. Season, then grill on one side for 3-5 mins until browned and just softened – no need to turn. As they cook, remove to a heatproof dish.

4. 4

   Place the remaining vegetables and mushrooms (skin-side up) on the foil, brush with oil, season and cook for about 3-5 mins until softened and browned. Place in the dish and trickle over any cooking juices. Scatter over the nuts or seeds and return the dish to the grill for a minute or two so they lightly toast. Drizzle with a little vinaigrette and soy sauce just before serving.