Celebrate your vegetables by cooking them on a Le Creuset grill, adding flavour, texture, and interest. Serve with a squeeze of lemon juice and a drizzle of the finest olive oil you can find. Mix it up and prepare these vegetables in the same method but marinated in Asian dressings or a Harissa oil.
Main INGREDIENTS
- Vegetables
Ingredients
Method
Ingredients
- 1 head of broccoli, sliced in long slices
- 4 baby marrows, very thinly sliced/peeled lengthways
- 2 red peppers, cut into long strips, deseeded
- 1 red onion, thinly sliced
- Olive oil
- Juice of 1 lemon
- Sea salt and freshly ground black pepper, to season
- Capers or caperberries to serve
- Focaccia, sliced to serve
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Method
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1Coat all the prepared vegetables in olive oil, salt and pepper.
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2Place a Le Creuset 24cm Classic Square Grill over a medium heat. Once hot, place the vegetables on the grill in batches according to their varieties. Grill the broccoli first, followed by the peppers and baby marrows to form griddle lines and soften. Do not overcrowd the grill pan, in order to achieve the best results. Set aside.
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3Place the sliced red onion in a bowl with the salt. Rub the salt into the onions and squeeze over the lemon juice. Allow to pickle.
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4Serve the grilled vegetables with the pickled onions, capers, and focaccia. Also delicious served with your favourite goat's cheese or a soft, smooth ricotta (optional).
