These soft and fragrant green beans are a great side to any meal.
Recipe by: RRD212
The special thing about this recipe is that it's so simple. Fresh asparagus with a little olive oil, salt and pepper is cooked quickly over high heat on the barbecue. This is best made with sweet British asparagus that's in season. Enjoy the natural flavour of your veg!
Recipe by: Larry Lampert
A Mediterranean dip of sweet grilled aubergine accented with onion, olive oil and dill. You can adjust the seasonings to your liking.
Recipe by: Bertha Mann
A party dip full of flavour, with creamy avocado, ripe tomatoes, chilli, citrus and olives. Also serve with your favourite Mexican dish, such as tacos.
Recipe by: HICKEY
This is a healthy, colourful chopped summer salad, featuring the fresh flavours of avocado, tomato and green pepper. It's practically a salsa - make sure to use large, ripe avocados.
Recipe by: JOHNLYNN
Avocado and sweetcorn come together for a cool, colourful and tasty salad, perfect for parties and barbecues. Serve with barbecued meats for an accompaniment guests won't forget!
Recipe by: BARBARA
This is a heavenly roasted aubergine dip which originates from Lebanon. Delicious served with pitta, vegetables and houmous as part of a meze platter, or - of course - on it's own!
Recipe by: Winky
Mesclun simply means a mixture of salad leaves, coming from the Provençal word for 'mixture'. It traditionally includes chicory, lamb's lettuce and dandelion leaves, but feel free to use any mix of greens. This is such a simple salad to make - perfect on a hot day and when you want something refreshing. The dressing adds an Asian twist.
Recipe by: JENNIFER HARMAN
Looking for a vegetarian barbecue? Portobello mushrooms are your answer! These meaty mushrooms are great served on top of crusty bread. Melt cheese over them and top with wild rocket for a filling meal.
Recipe by: BFOLLICK
A wonderful Mexican-inspired salsa, full of black beans, sweetcorn, tomatoes and onion. I can never make enough when I have a party. Chill 24 hours before serving if you have time and serve with tortilla crisps.
Recipe by: REBECKAH MACFIE