Grilled vegetables

AuthorJessCategory

Great as an antipasti but grilling vegetables is a lot harder than people think as you don’t want overly raw vegetables as much as you don’t want soggy ones.

Yields1 Serving
 2 red peppers
 2 yellow peppers
 2 courgettes
 1 aubergine
 2 bulbs of fennel
 2 red onions
 1 long red chilli
 2 cloves of garlic
 5 pinches thyme, rosemary,
 60 ml olive oil
 10 ml balsamic vinegar
 1 pinch salt
1

1. Salt courgettes, fennel, and aubergines - leave in a colander for 10 mins, then dry on a tea towel
2. Blacken peppers on the BBQ, then steam in a bowl covered with cling film to loosen skins
3. Grill salted vegetables, spring onions, and red onions until evenly cooked
4. Heat oil in a roasting tray with vinegar, mixed herbs, chili, and garlic
5. Coat grilled vegetables in flavoured oil
6. Remove pepper skins, deseed, and slice or tear
7. Toss everything together and serve at room temperature

Ingredients

 2 red peppers
 2 yellow peppers
 2 courgettes
 1 aubergine
 2 bulbs of fennel
 2 red onions
 1 long red chilli
 2 cloves of garlic
 5 pinches thyme, rosemary,
 60 ml olive oil
 10 ml balsamic vinegar
 1 pinch salt

Directions

1

1. Salt courgettes, fennel, and aubergines - leave in a colander for 10 mins, then dry on a tea towel
2. Blacken peppers on the BBQ, then steam in a bowl covered with cling film to loosen skins
3. Grill salted vegetables, spring onions, and red onions until evenly cooked
4. Heat oil in a roasting tray with vinegar, mixed herbs, chili, and garlic
5. Coat grilled vegetables in flavoured oil
6. Remove pepper skins, deseed, and slice or tear
7. Toss everything together and serve at room temperature

Grilled vegetables
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