350g cherry tomatoes, halved
4 tablespoons olive oil
24 asparagus spears
1/2-1 whole head cauliflower (depending on my much you like it)
Salt and pepper

 For the basil oil:

75ml olive oil
1 garlic clove, minced
25g basil leaves
a pinch of salt
1/4 tsp black pepper

1. Preheat the oven to 350F. Place halved cherry tomatoes on a pan (it doesn’t have to be lined with aluminum foil, but for easier clean up, you can do this). Drizzle 2 tablespoons of olive oil over top of them, along with salt and pepper to taste. Use your hands to toss them around to ensure they are completely coated with oil, salt and pepper. Place in the oven for 40 minutes.
2. In the meantime, bring a pot of salted water to a boil. Clean off your asparagus, and blanch it (place them in boiling water, and once the water returns to a boil, after about 1 minute, immediately place the asparagus into ice water). Chop up cauliflower into desirable sized pieces (large enough to grill) and follow the same blanching procedure.
3. Place the blanched cauliflower and asparagus into a bowl. Drizzle with remaining 2 tablespoons of oilve oil, salt and pepper. Ensure they are all coated. If you need more oil, don’t be shy – add some more!
4. Heat up your bbq or grill pan. Place the vegetables on the sizzling hot grill, turning them after about 1 minute. They should have beautiful grill marks on both sides. Once done, place in a bowl.
5. To make the basil oil, blitz all the ingredients in a food processor until smooth.
6. Remove tomatoes from the oven and place in the bowl with the other vegetables. Pour the basil oil over top and toss. Serve warm. Serves 4-6.