Jamie Oliver's Grilled Vegetables
- Ready In:
- 1hr
- Ingredients:
- 12
- Serves:
-
4-6
ingredients
- 2 red peppers
- 2 yellow peppers
- 2 medium zucchini
- 1 fennel bulb
- 1 eggplant
- 8 baby leeks
- sea salt
- black pepper, freshly ground
- extra virgin olive oil
- 1 bunch basil
- 2 tablespoons white wine vinegar
- 1 garlic clove
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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Reviews
-
I LOVE this recipe! I can't believe I forgot to review it. I've made it several times and it's a favorite. I microwave the eggplant (cut up) for about 10 minutes and boil the fennel (also cut up) for 10 minutes, then toss all the veggies with a little EVOO and cook on the grill together on medium-high heat for about 30 minutes. Then, I toss the grilled veggies with the basil oil. The flavor combination is perfect!
RECIPE SUBMITTED BY
Penny Stettinius
United States
Realtor in both Louisiana and Mississippi
Cooking destresses me.