Barbecued vegetables with lemon-soy vinaigrette

Remove the dark green leaves and root from the spring onions and slice thicker onions in two lengthways. Cut the courgettes diagonally into 0.5 cm thick slices. Quarter the apples, remove the cores and cut each quarter into three pieces. Mix the vegetables and apple with 3 tbsp. oil in a bowl.

To make the lemon-soy vinaigrette, mix together the lemon juice, Kikkoman Soy Sauce and 3 tbsp. olive oil. Then season with pepper. Pluck the thyme leaves and add them to the vinaigrette.

Cook the vegetables in a grill pan or on the barbecue for 4 minutes on each side. Sprinkle with cress and serve with the lemon-soy vinaigrette.

Tip: Lemon-soy vinaigrette also tastes delicious with other barbecued vegetables. Try it out on tomatoes, thin slices of fennel or aubergines.