Equipment
Ingredients
Vegetables
- 2 courgette, trimmed
- 1 aubergine, trimmed
- 2 red bell pepper, stemmed
Marinade and Seasoning
- 45 ml extra virgin olive oil
- 5 g kosher salt
- 2 g black pepper, freshly cracked
- 2 g dried oregano
- 3 g garlic powder
Finishing
- 15 ml lemon juice, freshly squeezed
- 10 g fresh parsley, roughly chopped
Nutrition (per serving)
Method
Preheat an outdoor grill or indoor grill pan to medium-high heat, approximately 200C/400F.
Using a chef knife and cutting board, slice the courgette and aubergine lengthwise into 1cm thick planks.
Core the red bell peppers and cut them into wide, flat strips.
Place all the sliced vegetables into a large mixing bowl. Add the extra virgin olive oil, kosher salt, black pepper, dried oregano, and garlic powder. Toss until evenly coated.
Using tongs, place the aubergine and bell pepper slices on the hot grill. Cook for 4 minutes per side.
Add the courgette planks to the grill and cook for 3 minutes per side.
Transfer the grilled vegetables to a serving platter and allow them to rest for 5 minutes.
Garnish the resting vegetables with fresh lemon juice and chopped parsley just before serving.
Chef's Notes
- For an even silkier texture, lightly salt the aubergine planks and let them sit for 15 minutes before tossing with the other ingredients. This draws out moisture and collapses the sponge-like cellular structure, causing them to absorb less oil.
- Do not move the vegetables immediately after placing them on the heat. Letting them sit undisturbed is the secret to developing professional, distinct grill marks.
- Oil the vegetables rather than the grill grates. This prevents oil from dripping down, causing flare-ups that leave a bitter, sooty taste on your produce.
Storage
Refrigerator: 4 days — Store in an airtight container. The vegetables will continue to marinate in the dressing.
Reheating: Serve cold, at room temperature, or warm gently in an oven at 150C/300F for 10 minutes.
