Grilled marinated vegetables

Grilled marinated vegetables

By
From
Anjum's Quick & Easy Indian
Serves
3-4
Photographer
Lisa Linder

In India, there was always a plate of sliced salad vegetables on the table when we went to friends’ homes for dinner. The platter normally consisted of sliced cucumber, mooli (Indian radish and its leaves) and carrots that were simply dressed with lemon juice, salt and chilli powder. They were always refreshing. This is an updated version of those memories, the charring works really well with Indian meals and there is still crunch. If you don’t want to grill the vegetables, you can just finely slice them all and toss them in the dressing.

For the vegetables

Ingredients

Quantity Ingredient
1 large fennel bulb, any tough outer layers removed, trimmed and finely sliced
12 asparagus spears, trimmed and finely sliced on the diagonal
1 large courgette, finely sliced on the diagonal
4-5 radishes, leaves shredded and radishes finely sliced

For the dressing

Quantity Ingredient
4 tablespoons extra virgin olive oil
2 teaspoons red wine or sherry vinegar
5 teaspoons lemon juice
4 tablespoons coriander leaves and stalks, chopped, (optional, omit if you have radish leaves)
1/4 teaspoon chilli powder
pinch caster sugar
freshly ground black pepper
salt

Method

  1. Heat a griddle pan or preheat a grill on its highest setting. If using a griddle, add the fennel and cook it undisturbed until it has nice char lines, then turn and do the same on the other side. Set aside and repeat with the asparagus and courgette. If using a grill, place the rack on the highest level and cook the asparagus first, as it cooks the quickest and is a bit fiddly. Grill for a few minutes or until charred on the edges. Place in a bowl. Repeat with the fennel and courgette.
  2. Meanwhile, stir together the ingredients for the dressing (omit the coriander if you have radish leaves), taste and adjust the seasoning.
  3. Once all the vegetables have been griddled or grilled, toss them in the dressing with the radishes and their leaves (if using) and serve.
Tags:
quick
easy
simple
fast
Indian
Anjum
Anand
midweek
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