Grilled & marinated summer vegetables

Grilled & marinated summer vegetables

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Cooking time

Prep: 20 mins Cook: 30 mins

Skill level

Easy

Servings

Serves 10

Eat this hot or cold. Judge for yourself - we think it's a winner with barbecues

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
139
protein
3g
carbs
10g
fat
10g
saturates
1g
fibre
4g
sugar
8g
salt
0.02g

Ingredients

  • 4 red peppers
  • 3 aubergines, cut into finger thick rounds
  • 3 courgettes, cut diagonally into finger thick slices
  • 4 red onions, cut into finger thick rounds
  • large bunch flat-leaf parsley, chopped
  • 2 garlic cloves, crushed

For the dressing

  • 5 tbsp sherry vinegar
  • 100ml olive oil

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Method

  1. Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
  2. Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.

Recipe from Good Food magazine, August 2007

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Comments

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smoothiestar's picture
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Lovely tasty meditteranean recipe!

sweetandsour's picture

I often put together antipasto platters when I have friends around and this is one of my favourite recipes. I put all the vegetables in a very hot oven with some olive oil and lots of seasoning instead. I find this quicker with the same result.

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