Grilled vegetable antipasti
- Preparation and cooking time
- Total time
- + marinating
- Serves 4-6
- 1 of each green, red and yellow peppers, deseeded and cut into quarters
- 3 medium courgettes, cut on the diagonal into 1cm slices
- 2 medium aubergines, cut lengthways into ½cm slices
- 3 whole cloves garlic, bashed
- a few sprigs thyme
- olive oil
- sherry vinegar
- 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.