• 1 red pepper
• 1 yellow pepper
• 2 medium squash or zucchini
• 1 eggplant
• 1 bunch leeks
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 1 large bunch of fresh basil
• 2 tablespoons white wine vinegar
• 1 clove of garlic
Heat the grill or a griddle pan, put whole peppers on it, and blacken on all sides. While still hot, put them in a bowl, cover with plastic wrap and leave to cool.
Slice the squash lengthwise lengthways about ¼ inch thick. Grill the squash on the griddle pan for about a minute on each side or until slightly charred. Cut the eggplant across into slices ½ inch thick. Chargrill the eggplant slices.
Sliced the leeks lengthwise and chargrill them until tender and slightly charred.
Peel the peppers: carefully rub off the black skin, then remove the stalk and seeds and tear the peppers up into large strips. Put all the vegetables into a large bowl.
Take about half of the basil leaves and pound 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 basil oil, then add the remaining whole basil leaves. Slice the garlic really and add to vegetables. 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 mozzarella.
• 1 red pepper
• 1 yellow pepper
• 2 medium squash or zucchini
• 1 eggplant
• 1 bunch leeks
• sea salt and freshly ground black pepper
• extra virgin olive oil
• 1 large bunch of fresh basil
• 2 tablespoons white wine vinegar
• 1 clove of garlic
Heat the grill or a griddle pan, put whole peppers on it, and blacken on all sides. While still hot, put them in a bowl, cover with plastic wrap and leave to cool.
Slice the squash lengthwise lengthways about ¼ inch thick. Grill the squash on the griddle pan for about a minute on each side or until slightly charred. Cut the eggplant across into slices ½ inch thick. Chargrill the eggplant slices.
Sliced the leeks lengthwise and chargrill them until tender and slightly charred.
Peel the peppers: carefully rub off the black skin, then remove the stalk and seeds and tear the peppers up into large strips. Put all the vegetables into a large bowl.
Take about half of the basil leaves and pound 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 basil oil, then add the remaining whole basil leaves. Slice the garlic really and add to vegetables. 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 mozzarella.