Kick off a classic Italian meal with these gorgeous grilled veggies. Serve with fresh focaccia, olives and cured meats for an impressive spread
30 Minutes + Marinating | Serves 4-6 | Easy
This recipe is gluten-free according to industry standards
green, red and yellow peppers 1 of each, deseeded and cut into quarters
courgettes 3 medium, cut on the diagonal into 1cm slices
aubergines 2 medium, cut lengthways into ½cm slices
garlic 3 whole cloves, bashed
thyme a few sprigs
STEP 1 Put the peppers in a bowl with 2 tbsp of olive oil and lots of seasoning. Have 3 bowls ready.
STEP 2 Heat a large griddle pan over medium/high heat. Griddle the pepper slices in batches until soft and grill-marked. As each batch is done drop them into 1 of the bowls and cover – the residual heat and steam will soften the peppers further.
STEP 3 Repeat this process with the courgettes and aubergines, making sure all of the vegs is tender before dropping into the other 2 bowls (this is particularly important for the aubergines as they will be spongy if not fully cooked.
STEP 4 Once all the veg is cooked, add some garlic, thyme and a splash of sherry vinegar, along with another 2 tbsp oil, to each bowl. Leave at room temperature for at least 1 hour to marinate if you are eating that day. Otherwise, chill for up to 3 days in the fridge. Allow to come to room temperature before serving.
Get Your Ingredients
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Courtesy: Olivemagazine, Janine Ratcliffe