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Chargrilled vegetables
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Impress both vegetarians and meat-eaters with these flavorful chargrilled vegetables.
Ingredients:
  • 2 medium red capsicum
  • 2 small zucchini
  • 1 small eggplant
  • 300g butternut pumpkin, peeled, thinly sliced
  • 56.88 gm extra virgin olive oil
Instructions:
  • 1. Cut the capsicum into quarters and remove the seeds and membrane. 2. Heat a chargrill pan or barbecue grill over high heat. 3. Grill the capsicum for 4 to 5 minutes on each side until tender with blistered and blackened skin. 4. Place the grilled capsicum in a snap-lock bag, seal it, and let it sit for 5 minutes before using.
  • Halve the zucchini and eggplant crossways, then cut into thin slices lengthways. Place in a medium bowl with the pumpkin and oil. Toss well to coat. Cook the zucchini and eggplant for 2-3 minutes per side, and the pumpkin for 3-5 minutes per side until charred and tender. Transfer to a plate and let cool completely.
  • Peel and remove skin from capsicum. Allow to cool completely.
  • Store the vegetables in a sealed container in the refrigerator for up to 5 days.

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