Grilled Lamb With Roasted Pepper, Eggplant And A Basil Pesto Recipe

• 4 x 180 g, (6 -7oz) pcs of, (180 to 200) lamb backstrap
• 2 x Baby finger eggplants, cut into quarters lengthwise
• 1 x Red capsicum, roasted and skin removed, cut into strips
• 1 x Yellow capsicum, roasted and skin remove, cut into strips
• 1 lrg Potatoes, boiled and cut into (1 to 2) 1cm thick rounds, skin on
• 4 piece baby corn
• 1 x Courgette
• 4 x Baby yellow squash
• 8 x Spears of asparagus
• 100 gm Baby spinach, (4oz)
• 150 ml Extra virgin olive oil, (1/4 pint) Sea salt and freshly cracked pepper
• 4 Tbsp. Basil pesto Extra virgin extra virgin olive oil Balsamic vinegar

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