Grilled and marinated vegetables are a delicious hearty but fresh company with all grilled meats, especially lamb and beef. It could also goes well with grilled goats cheese. To prepare, put a side at least 1 hour time. (served on ciabatta bread, this makes a delicious vegetarian sandwich)
Ingredients:
2-3 Aubergines
3-4 Sweet peppers, red (and yellow)
4 Courgettes
6 ripe tomatoes
1 bunch of basil, 1 bunch of parsley, some marjoram
3 garlic cloves
Olive oil, Sherry vinegar, salt, pepper
optional, but delicious, a bunch of green asparagus
Preparation:
Put the peppers as whole in the oven, 200 Celsius, 40 minutes.
Slice aubergines thinly approx. 1 cm, sprinkle with some salt and leave for about 30 minutes.
Slice courgettes.
Half the tomatoes.
In a heavy grill pan, or over a BBQ, grill the courgettes on both sides, about 1-2 minutes, leave still slightly crisp. Drain the water from aubergines, then grill.
The peppers need to be peeled. After they have browned - blackend in the oven, remove and put in a plastic bag to cool a bit, this will make it easier to remove the skin. Remove skin and seeds, tear in pieces.
Grill asparagus.
Squeeze the juice of the tomatoes over a sieve to remove the seeds, into a large dish or bowl.
Add the crushed garlic cloves, salt, pepper, olive oil and vinegar, then combine all vegetables in the sauce. Add lots of roughly chopped basil and parsley, some marjoram, season to taste, add oil and vinegar if necessary.
Now grill the tomatoes quickly, cut in half again and add to the vegetables.
Mix well and leave for a little while to infuse with the rest of the vegetables.
cliffwaterford