SUMMER VEGETABLE PARCELS

Preheat the barbecue. Cut out 4 x 30-cm/12-inch squares of foil and divide the vegetables equally among them.

Put the lemon rind, butter, herbs and garlic into a food processor and process until blended, then season to enjoy with salt and pepper. Alternatively, beat together in a bowl until blended.

Divide the butter equally among the vegetable parcels, dotting it on top. Fold the sides of the foil up to enclose the vegetables, sealing securely. Cook over medium-hot coals, occasionally turning, for 25-30 minutes. Open the parcels, sprinkle with the lemon juice and serve immediately.

SERVES 4

1 kg/2 ib 4 oz prepared
vegetables, such as carrots,
asparagus, baby corn, cherry
tomatoes, leeks, courgettes,
chillies and baby onions
grated rind and juice of 1 lemon
115 g/4 oz unsalted butter
3 tbsp chopped mixed fresh herbs,
such as parsley, thyme, chives
and chervil
2 garlic cloves
salt and pepper