Barbecue vegetable trio

SAUCE

• 2 cloves garlic, finely chopped
• 60 mL (¼ cup) parsley, finely chopped
• 5 mL (1 tsp.) fennel seeds, crushed
• juice of one lemon
• 2 mL (½ tsp.) Tabasco-style hot sauce
• 15 mL (1 tbsp.) Compliments olive oil

VEGETABLES

• 16 asparagus stalks, trimmed* (choose asparagus that are not too small)
• 8 slices eggplant, cut about 1 cm (½ in.) thick lengthwise
• 16 small new potatoes, blanched (boiled for 5 minutes)
• Fleur de sel or coarse salt and freshly ground black pepper, to taste

Sauce

1. Soak 12 wood skewers in water for 1 hour. Preheat barbecue on high. In a large bowl, combine garlic, parsley, fennel seeds, lemon juice, hot sauce and olive oil. Add vegetables and mix until well coated. Cover and refrigerate for 30 minutes.

VEGETABLES

1. Arrange 4 asparagus stalks side-by-side on work surface. Thread first wood skewer sideways through 4 asparagus stalks just under the tip, then thread a second skewer 4 cm (1½ in.) from the base to form a raft shape. Repeat with remaining asparagus.
2. Thread 4 new potatoes onto each of the remaining 4 skewers.
3. Place asparagus skewers, potato skewers and eggplant slices on the grill and cook. Asparagus for 5 minutes per side. Potatoes for 8 minutes per side. Eggplant for 8 minutes per side
4. Before serving, sprinkle with fleur de sel or coarse salt and season with ground pepper. Serve as a side dish with grilled fish, chicken or meat.