Grilled vegetable antipasti
Kick off a classic Italian meal with these gorgeous grilled veggies. Serve with fresh focaccia, olives and cured meats for an impressive spread
- 1 of each green, red and yellow peppersdeseeded and cut into quarters
- 3 medium courgettescut on the diagonal into 1cm slices
- 2 medium auberginescut lengthways into ½cm slices
- 3 whole cloves garlicbashed
- a few sprigs thyme
- olive oil
- sherry vinegar
Nutrition: per serving
- kcal193
- fat15.6g
- saturates2.3g
- carbs7g
- sugars6.3g
- fibre5.9g
- protein3.2g
Method
step 1
Put the peppers in a bowl with 2 tbsp of olive oil and lots of seasoning. Have 3 bowls ready.
step 2
Heat a large griddle pan over a medium/high heat. Griddle the pepper slices in batches until soft and grill-marked. As each batch is done drop them into 1 of the bowls and cover – the residual heat and steam will soften the peppers further.
step 3
Repeat this process with the courgettes and aubergines, making sure all of the veg is tender before dropping into the other 2 bowls (this is particularly important for the aubergines as they will be spongy if not fully cooked.
step 4
Once all the veg is cooked, add some garlic, thyme and a splash of sherry vinegar, along with another 2 tbsp oil, to each bowl. Leave at room temperature for at least 1 hour to marinate if you are eating that day. Otherwise chill for up to 3 days in the fridge. Allow to come to room temperature before serving.
