Marinated Mediterranean vegetables

Marinated Mediterranean vegetables

By
From
Leiths How to Cook
Serves
4
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1 aubergine
4-5 tablespoons olive oil
2 red peppers
3 courgettes
2 onions
3 tomatoes
basil sprigs
mint sprigs
2-3 tablespoons aged balsamic vinegar
salt
freshly ground black pepper

Method

  1. Heat the grill to its highest setting.
  2. Cut the aubergine in half lengthways and then across into slices 5 mm thick. Brush with olive oil and grill on both sides until soft and dark brown. Transfer to a bowl.
  3. Halve, quarter and deseed the peppers and grill, skin side up, until the skins are charred and blistered. Remove to a plastic bag to cool. Once cool, skin the peppers, cut them into wide strips and add to the aubergines.
  4. Trim the courgettes, slice on the diagonal into 5 mm-thick slices and drizzle over 1–2 tablespoons olive oil. Heat a griddle pan on a medium to high heat and griddle the courgette slices in batches, until browning but not fully softened. Add to the aubergines and peppers.
  5. Halve, peel and cut the onions into 1 cm-thick wedges, turn them through the remaining olive oil and griddle until browning and starting to soften; add to the other vegetables.
  6. Plunge the tomatoes into boiling water for 10 seconds, then refresh in cold water, drain, dry and peel them. Cut the tomatoes into quarters, deseed them and add to the other vegetables.
  7. Tear 5–6 leaves each of basil and mint into the bowl, sprinkle over the balsamic vinegar and season with salt and pepper. Mix well and leave at room temperature for about 30 minutes to allow the flavours to infuse.
  8. These vegetables are good served with any roasted or barbecued meats, such as a garlic and rosemary scented slow-roasted shoulder of lamb.

Variations

  • Marinated Mediterranean vegetables with tomato and basil: Prepare the vegetables as above to the end of step 6. Make 1 quantity of fresh tomato sauce and stir through the cooked vegetables with 2 tablespoons chopped basil, omitting the balsamic vinegar. Serve hot.

    Pesto marinated Mediterranean vegetables: In place of the herbs and balsamic vinegar, stir 3 tablespoons basil pesto into the warm vegetables and allow the flavours to infuse before serving. If you like, add 50 g crumbled feta or coarsely grated Parmesan once the vegetables have cooled a little. Sprinkle with 2 tablespoons toasted pine nuts just before serving.

    Cumin marinated Mediterranean vegetables: Omit the peppers, and use 5 courgettes. Prepare the vegetables as above to the end of step 6. Put 2 tablespoons olive oil in a small saucepan and add 1 teaspoon ground cumin, 1 teaspoon nigella seeds and a pinch of chilli flakes. Place over a medium heat until the spices sizzle, about 1 minute. Add 1 tablespoon red wine vinegar, a pinch of caster sugar and a further 1 tablespoon olive oil. Season well with salt and pepper and pour over the vegetables. Stir in 2 tablespoons coriander leaves and leave to stand for 30 minutes before serving.
Tags:
Leiths School of food and wine
cookery course
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