These delicious barbecued vegetables are the perfect accompaniment to a wide range of meat dishes.

In the kitchen:

• Wash all the vegetables. Deseed the peppers and cut into strips.
• Cut the courgettes into four slices lengthwise, then chop into small 1/2 cm thick pieces.
• Remove the outer skin of the spring onions and cut them coarsely.
• Rinse the lemon in water to remove the salt. Chop it into small pieces.
• Wash and finely chop the coriander.

At the barbecue:

• Prepare the barbecue for direct heat – approx. 220 ºC. Place the grill pan on the grate, oil it and let it preheat. Then add the peppers, close the lid and grill for 3 minutes.
• Stir and add the courgettes and spring onions. Season with salt and pepper. Close the lid and cook for a further 7 minutes, stirring regularly.
• Towards the end of the cooking time, add the lemon and coriander.
• Check if the vegetables are cooked and season with salt and pepper. Serve immediately.