top of page

Griddled Vegetables

Prep Time:

40 MINS

Cook Time:

Serves:

6 Servings

Level:

About the Recipe

Ingredients

  • 3 red peppers (about 375g), seeded and halved

  • 3 yellow squash (about 500g total), sliced lengthwise into 1 1/4 cm thick rectangles

  • 3 courgettes (about 350g total), sliced lengthwise into 1 1/4 cm thick rectangles

  • 3 Japanese aubergine (about 350g total), sliced lengthwise into 1 1/4 cm thick rectangles

  • 12 chestnut mushrooms (about 250g)

  • 1 bunch (about 500g) asparagus, trimmed

  • 12 spring onions (about 100g), roots cut off

  • 60 ml, plus 2 tbsp olive oil

  • Salt and freshly ground black pepper

  • 3 tbsp. balsamic vinegar

  • 2 garlic cloves, minced

  • 1 tsp fresh Italian parsley leaves, chopped

  • 1 tsp fresh basil leaves, chopped

  • 1/2 tsp fresh rosemary leaves, finely chopped

Preparation

Step 1


Place a griddle pan over medium-high heat or prepare the barbecue to medium-high heat. Brush the vegetables with 60ml of the oil to coat lightly. Sprinkle the vegetables with salt and pepper.


Step 2


Working in batches, griddle the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the peppers, 7 minutes for the yellow squash, courgette, aubergine, and mushrooms, 4 minutes for the asparagus and spring onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot griddle.


Step 3


Meanwhile, whisk the remaining 2 tbsp of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.







©foodnetwork

bottom of page