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Chargrilled marinated vegetables
Chargrilled marinated vegetables
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Total Time:
40 minutes
I enjoy the irresistible smoky crunch of charred veggies, no need to pre-boil!
Ingredients:
  • 2 red peppers
  • 2 yellow peppers
  • 2 medium courgettes
  • 1 bulb fennel
  • 1 aubergine
  • 8 baby leeks
  • sea salt
  • freshly ground black pepper
  • extra virgin olive oil
  • 1 large bunch fresh basil leaves picked
  • 2 tablespoons herb or white wine vinegar
  • 1 clove garlic
Instructions:
  • Prepare all your vegetables by washing them thoroughly. Heat up your barbecue or griddle pan. Place whole peppers on the grill until they are charred black on all sides. While still hot, transfer them to a bowl, cover with cling film, and let them cool. Slice courgettes and fennel lengthways, about 0.5cm thick. Grill them on the griddle pan for about a minute on each side until charred. Lay them on a clean tea towel in a single layer to avoid steaming. Slice aubergines into 1cm thick slices, discarding seedy ones. Chargrill aubergine slices until marked, then transfer to the tea towel. Boil baby leeks until just cooked, then grill quickly until marked. Peel and deseed peppers without rinsing under water to keep the flavor. Tear peppers into strips. Combine all grilled vegetables in a large bowl. Crush a quarter of basil leaves with seasoning, olive oil, and vinegar in a mortar. Pour over the vegetables, toss to coat, then add remaining basil leaves. Thinly slice garlic and add to the bowl with fennel tops. Mix everything together and serve on a large plate at room temperature. Enjoy with grilled fish or meat, or as part of an antipasti platter.

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