Grilled vegetables

Grilled vegetables

Grigliata di vegetali

By
From
The Collection
Serves
4
Photographer
Alastair Hendy

Ingredients

Quantity Ingredient
1 aubergine, thinly sliced lengthways
2 courgettes, thinly sliced lengthways
1 red pepper, de-seeded and cut into strips
1 yellow pepper, de-seeded and cut into strips
4 tomatoes, halved

The marinade

Quantity Ingredient
5 tablespoons extra virgin olive oil
2 tablespoons mint, very finely chopped
2 tablespoons basil, very finely chopped
2 tablespoons white wine vinegar
salt
pepper

Method

  1. Preheat a charcoal grill or ridged grill pan.
  2. Prepare the marinade by mixing together all the ingredients. Dip the vegetables one by one into the marinade, place on the hot grill and cook for a few minutes each side. You will have to do this in batches. Leave the cooking of the tomatoes until last as they will make the grill wet. When turning the vegetables on to the other side, baste with the rest of the marinade.
  3. Eat either as accompaniment to main dishes, or as a first course.

Tags:
The Collection
Antonio
Carluccio
Carlucio
Italian
Mediterranean
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