Jamie Oliver's Grilled Vegetables

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READY IN: 1hr
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Wash your vegetables.
  • Heat the grill or griddle pan, put the whole peppers on and get them black on all sides.
  • While still hot, put them in a bowl, cover with plastic wrap and leave to cool.
  • Slice the zucchini 1/4" thick and do the same to the fennel, reserving the herby tops.
  • Grill the zucchini and fennel together on the grill for about a minute on each side, or until nicely charred. You don't want them too black or too raw.
  • Remove to a clean dish towel in one layer, making sure they don't sit on top of each other or they will steam and get soggy.
  • Cut the eggplant across into slices 1/2" thick.
  • Grill the slices, turning 4 times to get the nice grill marks.
  • Remove to the towel.
  • Boil the baby leeks in salted water until they're just cooked.
  • Drain and rub with a little olive oil, and grill until lightly marked.
  • Peel the peppers and cut into strips.
  • Put all the grilled vegetables into a big bowl.
  • Take about 1/4 of the basil leaves and bash them with a mortar and pestle with a good pinch of seasoning until you have a smooth pulp.
  • Add about 8 TBS of extra virgin olive oil and the vinegar, to taste.
  • Pout this over the vegetables and toss quickly so that everything gets coated in the lovely basil oil, then throw in the remining basil leaves.
  • Slice the garlic really thin to give you a delicate flavor and add to the bowl along with the fennel tops.
  • Mix everything together, and serve on a large plate at room temperature.
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