Cookstr.com

Chargrilled Marinated Vegetables

Updated June 29, 2016

Cookbook

Jamie's Kitchen

Published by Michael Joseph/Penguin

This image courtesy of David Loftus

The first time I ever made this was at the Neal Street Restaurant, and about two years later, when I was at the River Café, Rose Gray showed me her way of doing it. She inspired me to think of grilling as a really exciting way to prepare vegetables. Great with any grilled fish or meat, or as part of an antipasti plate with some toasted bruschetta and some fresh buffalo mozzarella.

Serves6

Cooking MethodGrilling

CostInexpensive

Moderate

Total Timeunder 1 hour

Make Ahead RecipeYes

OccasionCasual Dinner Party

Recipe CourseAntipasto/mezze, Side Dish, Vegetable

Dietary ConsiderationEgg-free, Gluten-free, Halal, Healthy, Kosher, Lactose-free, Low-fat, Peanut Free, Soy Free, Tree Nut Free, Vegan, Vegetarian

EquipmentGriddle, Grill, Grill Pan, Mortar And Pestle

MealDinner, Lunch

Taste and TextureHerby, Light, Savory, Smoky

Type of DishVegetable

Ingredients

  • 2 red peppers
  • 2 yellow peppers
  • 2 medium courgettes (zucchini)
  • 1 bulb of fennel
  • 1 aubergine (eggplant)
  • 8 baby leeks
  • Sea salt and freshly ground black pepper
  • Extra virgin olive oil
  • 1 large bunch of fresh basil, leaves picked
  • 2 tablespoons herb or white wine vinegar
  • 1 clove of garlic

Instructions

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