Enjoy Catherine Fulvio’s exclusive barbeque recipe, and then have a look at the other recipes and nutritional information we have!

BBQ Portobello Mushrooms and Red pepper Wedges with a Broad Bean Pesto

Serves 4  

I just love vegetables chargrilled. You will be so surprised how many different vegetables can be used. Try using courgettes and aubergines sliced diagonally and grilled, place in a soft wholewheat roll with lots of your favourite salad leaves to enjoy a veg burger that is quick.  BBQ beetroot wedges are also delicious with an orange tarragon dressing served with a lovely summery glass of wine.   

For the pesto

150g fresh broad beans

2 garlic cloves

8 large basil leaves

4 tbsp parmesan, grated

½ lemon, juice and zest

100ml olive oil, extra virgin

Salt and freshly ground black pepper

 for the marinade

1 lemon, juice and zest

1 tbsp butter, melted

 1 ½ tsp paprika

1 tsp cumin

1 tbsp chives, chopped

3 tbsp olive oil


4 red peppers, sliced lengthways into wedges

4 Portobello mushrooms, stems remove, brushed to clean

8 tsp broad bean pesto (recipe above)

4 generous slices mozzarella 

  1. Blend all the pesto ingredients in a food processor until a fairly smooth paste is formed.  Check for seasoning, you may need to add a little freshly ground black pepper.  If the pesto seems too thick, loosen with more extra virgin oil.
  2. For the marinade, combine the marinade ingredients in a bowl.
  3. Preheat the BBQ to a medium heat.
  4. Brush the mushrooms and peppers slices generously with the marinade and place on the BBQ cut side down.
  5. Grill for about 3 – 4 minutes and turn over.
  6. Then place 2 tsp of the pesto into the mushrooms and top with the mozzarella.  Place the BBQ cover down and allow the cheese to melt.  This should take about 3-4 minutes. Meantime, when cooked, remove the peppers and set aside.
  7. Place the mushrooms in the centre of a large serving platter, arrange the peppers slices around the edges.  Drizzle over the pesto and serve immediately with slices of warm ciabatta. 

 Tip: Roughly dice the peppers and thread cap mushrooms and bay leaves onto a skewer, brush with the marinade and BBQ for an alternative.  Just remember to soak the skewers if using wooden ones.

More about BBQ’s

There’s nothing nicer than getting out of the house to eat and of course there’s nothing better than relaxing in a recliner, when someone else is operating the barbe! The waft of tantalising aromas, the fresh air and the sound of fresh food sizzling on the cooking rack makes it a very sensory feast altogether! So as we enjoy the last few weeks before back-to-school, you might like to chill in the comfort of your own home with a few of our favourite  chargrilled vegetable recipes below. Don’t forget to buy your skewers and add a rainbow of colour to your plate – red onion, peppers, whole cherry tomatoes and courgettes.

A few key barbeque in-season vegetables such as courgettes, red onion, aubergines and mushrooms and some dark green leaves can transform your side salads into mainstream colourful crunchy nutrient-packed delights. Perfect with your beef steak or your chargrilled fish. Enjoy….

Click here for some BBQ vegetable recipes…

Courgettes (Zucchini)

  • They get bigger and bigger at the end of summer, until they turn into marrows. Small ones have the best flavour, and are less watery.
  • Slice, grate or cut into ribbons to cook, or scoop out seeds, stuff and bake. They can be diced and barbecued on skewers, steamed, sautéed, stir-fried, or roasted in chunks. They are really great in Ratatouille.
  • Courgettes contain the mineral potassium. Potassium just like sodium is necessary for maintaining the body’s fluid balance, proper muscle and nerve function.
  • Courgettes contain the vitamins folate, b-carotene and vitamin C.


  • Onions contain small amounts of various vitamins and minerals but are probably best known for their flavonoid content. Flavonoids are pigment compounds and give the red and blue colour to fruits and vegetables such as blueberries and red cabbage. They give the pale yellow colour to potatoes, onions and citrus rind.
  • Flavonoids are a group of phytochemicals found in all plants. More than 4000 flavonoids have been identified. They are antioxidants and prevent oxidation in the tissues and mop up free radicals. Some seem to be just as powerful as the antioxidant vitamins C,E and selenium.
  • Like all vegetables onion are low in calories and naturally low in fat. 100 grams of onions provides 44 calories and 1.4 grams of fibre.
  • Onions like garlic contains a compound called allicin. Onions are similar to garlic in that they are believed to have anti-bacterial properties, helping to keep colds and flu at bay.

Serving suggestions

  • Onions have many uses in the kitchen and in barbecued dishes.  They can be eaten raw, or added to most cooked dishes such as casseroles, soups, stir-frys and pasta sauces.
  • Red onions have a slightly milder, sweeter taste and are good in salads and on pizzas.
  • Add quartered onions to roasted vegetables or barbecued kebabs.
  • Add some slices of onion to a toasted sandwich for extra flavour.


  • Aubergines contain very small amounts of some vitamins like B1, B6 and folic acid.
  • They also contain very small amount of the minerals potassium, copper, magnesium, manganese and phosphorus.
  • The deep purple-coloured skin of aubergine contains flavonoids and anthocyanins, which are potent antioxidants which can help to protect our body cells from damage. They can help as part of ‘5 servings of fruit and veg a day’ to protect against cancer.

Serving suggestions

  • Chop thick aubergine slices into cubes, and roast in the oven with other vegetables such as courgettes, peppers, garlic and red onion, drizzled with a little olive oil and honey.
  • For a tasty dip known as baba ganoush, puree 1 medium-sized roasted aubergine with 2 cloves of garlic, 3 tablespoons of tahini, 2 tablespoons of lemon juice and one tablespoon of olive oil.
  • Lay aubergine slices in an oven-proof dish.  Sprinkle over some grated mozzarella and breadcrumbs and bake in the oven.  Serve as a side dish to a main meal.
  • Add chopped aubergine to stir-fries and pasta dishes.
  • Brush aubergine slices lightly with olive oil and grill each side for approximately 5 minutes until crisp on the outside.  Serve as a side dish to a main meal.


  • Although they have a high water content, mushrooms contain useful amounts of minerals like selenium and potassium.
  • Mushrooms also contain folate and vitamin B5 or pantothenic acid. B5 is needed for the breakdown of protein and carbohydrates and also for the production of important steroid hormones.
  • 100 grams of button mushrooms provides 22 calories and 1.2 grams of fibre.
  • Shiitake mushrooms contain a compound called lentinan which is believed to help boost the immune system.
  • Shiitake mushrooms may also help to lower cholesterol levels due to the action of a compound they contain called eritadenine.

Serving suggestions

  • Add chopped mushrooms to stir-frys, sauces and casseroles.
  • Use whole button mushrooms when making barbecued kebabs.
  • Add some sliced mushrooms to a pizza before cooking.
  • When making home-made burgers, add some lightly sautéed mushrooms to the meat mixture before cooking.
  • Use speciality mushrooms like shiitake in cooking for extra flavour and variety.

Click here for some BBQ vegetable recipes…








Onions per 80g  







Mushrooms per 80g 







Corn per 80g 







Courgettes per 80g 







Aubergines per 100g