Chargrilled Marinated Vegetables


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.


Cooking MethodGrilling


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


  • 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


  1. Wash all your vegetables. Heat the barbecue or a griddle pan, put your whole peppers on it, and get them really black on all sides. While still hot, put them in a bowl, cover with clingfilm and leave to cool.

  2. Slice your courgettes lengthways about 0.5cm/ 1/4-inch thick and do the same with your fennel, reserving the herby tops. Grill the courgette and fennel together on the griddle pan for about a minute on each side or until nicely charred. You don’t want them too black or too raw. Remove to a clean tea towel in one layer, making sure they don’t sit on top of each other, otherwise they will steam and go soggy. Cut the aubergine across into slices 1cm/ 1/2-inch thick. Every now and again you get an aubergine that is really seedy — if this happens, it will be bitter and no good, so throw it away and get yourself another one. Chargrill the aubergine slices, turning them 4 times until nicely marked, then remove to the tea towel.

  3. Boil the baby leeks in salted water until they’re just cooked. Then drain, rub with a little olive oil, and chargrill them quickly until lightly marked. Peel the peppers but don’t hold them under the tap as all the sweet fantastic flavour will go down the drain. Carefully rub off the black skin, then remove the stalk and pips and tear the peppers up into large strips. Now put all the vegetables into a large bowl.

  4. Take about a quarter of your basil leaves and bash them in a pestle and mortar with a good pinch of seasoning until you have a smooth pulp. Add about 8 tablespoons of extra virgin olive oil and the vinegar, to taste. Pour this over the vegetables and toss quickly so that everything gets coated in the lovely basil oil, then throw in the remaining whole basil leaves. Slice the garlic really thinly to give you a delicate flavour and add to the bowl with the fennel tops. Mix everything together, and serve on a large plate at room temperature.


Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!


I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
Sign In using Email and Password