GERMANY NETHERLANDS UK Chargrilled marinated vegetables DRIZZLED IN LOVELY HOMEMADE BASIL OIL DAIRY-FREE VEGETARIAN GLUTEN-FREE “I love the smoky flavour and slight crunch of chargrilled vegetables – no par-boiling needed! ” 4 40 MINUTES SUPER EASY Jamie's KitchenVegetablesCourgetteLeekSidesVegetable sides NUTRITION PER SERVING RECIPE FROM Jamie's Kitchen BUY THE BOOK Ingredients 2 red peppers 2 yellow peppers 2 medium courgettes 1 bulb fennel 1 aubergine 8 baby leeks sea salt freshly ground black pepper extra virgin olive oil 1 large bunch fresh basil , leaves picked 2 tablespoons herb or white wine vinegar 1 clove garlic SHARE THIS RECIPE Please enable functionality cookies to use this feature Method The first time I ever made this was at the Neal Street Restaurant, and about two years later, when I was at the River Café, Rose Gray showed me her way of doing it. She inspired me to think of grilling as a really exciting way to prepare vegetables. Wash all your vegetables. Heat the barbecue or a griddle pan, put your whole peppers on it, and get them really black on all sides. While still hot, put them in a bowl, cover with cling film and leave to cool. Slice your courgettes lengthways about 0.5cm thick and do the same with your fennel, reserving the herby tops. Grill the courgette and fennel together on the griddle pan for about a minute on each side or until nicely charred. You don’t want them too black or too raw. Transfer to a clean tea towel in one layer, making sure they don’t sit on top of each other, otherwise they will steam and go soggy. Cut the aubergine across into slices 1cm inch thick. Every now and again you get an aubergine that is really seedy — if this happens, it will be bitter and no good, so throw it away and get yourself another one. Chargrill the aubergine slices, turning them 4 times until nicely marked, then transfer to the tea towel. Boil the baby leeks in salted water until they’re just cooked. Then drain, rub with a little olive oil, and chargrill them quickly until lightly marked. Peel the peppers but don’t hold them under the tap as all the sweet fantastic flavour will go down the drain. Carefully rub off the black skin, then remove the stalk and pips and tear the peppers up into large strips. Now put all the vegetables into a large bowl. Take about a quarter of your basil leaves and bash them in a pestle and mortar with a good pinch of seasoning until you have a smooth pulp. Add about 8 tablespoons of extra virgin olive oil and the vinegar, to taste. Pour this over the vegetables and toss quickly so that everything gets coated in the lovely basil oil, then throw in the remaining whole basil leaves. Slice the garlic really thinly to give you a delicate flavour and add to the bowl with the fennel tops. Mix everything together, and serve on a large plate at room temperature. Great with any grilled fish or meat, or as part of an antipasti plate with some toasted bruschetta and some fresh buffalo mozzarella. Related features Lovely leek recipes 6 cracking kimchi recipes Brilliant beetroot recipes Related video Masterclass on BBQ vegetables: Jamie Oliver TERMS OF USE PRIVACY POLICY COOKIES JAMIE OLIVER GROUP CONTACT SITEMAP © 2021 JAMIE OLIVER ENTERPRISES LIMITED Cookie Preferences We and select companies use cookies to store and retrieve information from your browser. This information may be about you, your preferences or your device and is mostly used to make the site work as you expect. While the information does not usually directly identify you, details such as the device, operating system and type of browser may be considered personal data as it helps to create a more personalised web experience. You can review how this information is used and customise your content preferences for cookies or for any other identifying technology below. You have the right to object to use of cookies on an individual basis below. Please refer to the third party vendors tab for more details. You may change your preferences at any time as described in our Cookie Policy (Opens in a new window) External Link Icon Accept All How data is usedThird party vendors Purposes Essential Purposes Features Special Features Save Preferences and Exit