Vegetables were aubergines, courgettes, peppers and parsnips (hiding under peppers), sprinkled with thyme and maldon salt.
While the aubergines and courgettes taste wonderful on the grill pan (left), the peppers and parnsips require a longer cooking time, so these were roasted in the oven.
Salsa verde - parsley, onion, garlic, capers, chilli, olive oil & salt.
As the oil settles, the colour deepens from that below.
This was a special request as part of a 3 day wedding event at Wellacres near Moreton in Marsh.
Search: Other dishes by special request