British cherry and plum tomatoes are ripening, and BBQ weather is (hopefully) making an appearance. Grilling tomatoes intensifies their sweetness and adds a smoky depth — ideal for seasonal outdoor eating.
Ingredients (Serves 4 as a side):
- 300g British cherry or baby plum tomatoes (choose firm, ripe ones)
- 1 red onion, cut into chunks
- 1 yellow pepper, chopped into squares (optional for colour and crunch)
- Fresh basil or parsley, to garnish
- Skewers (metal or soaked wooden)
For the Marinade:
- 2 tbsp olive oil
- 1 clove garlic, finely grated or minced
- 1 tsp dried oregano or thyme
- 1 tbsp balsamic vinegar or lemon juice
- Salt & pepper, to taste
Method:
Step 1 – Prep the marinade: In a small bowl, mix together olive oil, garlic, herbs, vinegar/lemon juice, salt and pepper.
Step 2 – Skewer the veg: Thread the tomatoes, onion chunks, and pepper pieces onto skewers, alternating for a colourful mix.
Step 3 – Brush generously with the marinade and let sit for 10–15 minutes while the BBQ heats up.
Step 4 – Grill over medium heat for 5–8 minutes, turning occasionally until the tomatoes blister slightly and the onions soften and char at the edges.
Step 5 – Serve hot, scattered with fresh herbs and an extra drizzle of olive oil or balsamic glaze if you like.
