ASDA part of the Wal-Mart family

• 4 corn on the cobs
• 2 each red and yellow peppers
• 2 large aubergines
• 4 courgettes, trimmed and halved lengthways
• 8 jumbo mushrooms
• 8tbsp olive oil
• 4tbsp Asda pesto sauce
• 2tbsp balsamic vinegar or lemon juice
• Small handful fresh basil leaves
• Crusty bread, to serve

1 Cook the corn in a large pan of boiling salted water. Quarter and deseed the peppers, then trim and thickly slice the aubergines.

2 Put all the vegetables in a large, shallow dish and drizzle over 6 tablespoons olive oil. Season well with salt and freshly ground black pepper. Toss the veg until it’s completely coated.

3 Cook the vegetables on a medium-hot barbecue, turning once and brushing with any leftover oil until golden and just beginning to lightly char around the edges.

4 Put them in a serving dish and drizzle with a dressing made from the remaining oil, pesto and balsamic vinegar or lemon juice. Toss, then scatter with basil and serve straight away with crusty bread.