Char-grilled vegetables



Serves 4


  • 1 aubergine, sliced thinly on the diagonal
  • 1 red pepper, cored and cut into quarters
  • 1 yellow pepper, cored and cut into quarters
  • 3 courgettes, sliced on the diagonal
  • 1 tablespoon rapeseed oil
  • Juice of 1/2 lemon
  • Handful of freshly chopped light herbs (either basil, mint, chives, tarragon or oregano)
  • Pinch of Maldon sea salt
  • Freshly ground black pepper


Prep time: 5 minutes
Cooking time: 20 minutes
Total time: 25 minutes

Char-grilled vegetables

In the summer, I seem to spend half my waking life char-grilling vegetables. Their ability to adapt their identity into such a variety of meals is what makes them an anchor. They are perfect for barbeques, fish, lunchtime salads with halloumi, frittatas, pastas, risottos, quinoa dishes… the list goes on!


Pre-heat a griddle pan or barbeque. Toss the vegetables in rapeseed oil and season with salt and pepper. Place the vegetables on the griddle or barbeque for 5 minutes on either side, until you have got scorch marks. Place in a large bowl covered with clingfilm while you repeat with the other vegetables.

Leave them to sweat for 10 minutes under the clingfilm once you have finished cooking. Slice up the peppers. Add the lemon and herbs and taste. Adjust seasoning if necessary.



Either use a griddle pan or barbeque for these bad boys. Play around with the seasoning and herbs. Try adding a clove of crushed raw garlic or dress with a strong French dressing for a bit of punch.”

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