Barbeque vegetables

August can be the best of the summer weather with long evenings and warm clear days. The long evenings are a perfect excuse to fire up the barbeque and use it to incorporate your 5 a day.  One of the great things about this time of year is that lots of local produce are in season right now and they all go great with barbequed food. In particular onions, peppers, cherry tomatoes, courgettes, mushrooms and aubergines all taste delicious char grilled or in a salad.  My favourite way to eat them is char grilled on a skewer; you can try different combinations of vegetables, haloumi cheese or even chicken for extra flavour.
Vegetables not only taste delicious but have huge health benefits too; they contain high levels of vitamins, minerals, nutrients, fibre and antioxidants, all essentials in the efficient functioning of the body. The immune systems benefits as well from a diet rich in vegetables. They also improve sleeping patterns which leads to better concentration, which will help me with my on pitch performance.  These are the kinds of foods that I’ve been eating to keep me healthy and helped me secure a place on the plane to New Zealand!
Fruit and vegetables are low in calories too, so they are a healthy tasty addition to any barbeque meal. If you need inspiration Catherine Fulvio has some great recipe ideas for you to check out!