Grilled vegetables with vinaigrette and Castello Extra Mature Cheddar

30min 4 servings
  • 10 green asparagus
  • 1 courgette
  • 1 fennel
  • 2 sweet red peppers
  • 4 onions
  • 50 g butter
  • 1 tablespoon mustard
  • 2 tablespoons white wine vinegar
  • 2 tablespoons caper berries
  • Salt and pepper
  • 75 g Castello Extra Mature Cheddar
Grilled vegetables with vinaigrette and Castello Extra Mature Cheddar

Preparation

Trim the asparagus by removing the tough stalk. Cut the courgette and fennel into even wedges and the onions and sweet red pepper in half. Barbecue the vegetables until they are tender but al dente. In a small pan melt the butter until brown. Whisk mustard and white wine vinegar into the hot butter. Add caper berries and season with salt and pepper. Pour the hot vinaigrette over the grilled vegetables and grate Castello Extra Mature Cheddar on top.