Photo: Mockup Graphics
Chargrilled marinated vegetables
12 ingredients
4-6
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
210
Calories
3g
Protein
14g
Fat
21g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By jamieoliver ·
Recipe sourced from
openrecipes