Photo: Stephanie Studer
Verdura mista
13 ingredients
10
openrecipes
This recipe is about celebrating seasonal veg; cooking them simply on a barbecue or griddle pan then dressing them with a few clever ingredients to really bring out the natural flavours and compliment that smokiness from the cooking process. You can vary the veg if you want to – just cut it all up so that it'll be a pleasure to eat. This is ideal for a light lunch served with grilled fish or meat, or treated as a warm salad in part of a bigger spread.
Estimated Nutrition (whole recipe, rough)
193
Calories
5g
Protein
14g
Fat
16g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Fennel | 1/2 bulb (87g) | 27 |
| Asparagus | 6 spears (90g) | 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
- 1 large aubergine
- 1 bulb fennel, leafy tops reserved
- 2 courgettes
- 1 bunch asparagus, roughly 350g
- 2 red peppers
- 2 yellow peppers
- 1 packet patty pans, optional
- 6 tablespoons extra virgin olive oil
- sea salt
- freshly ground black pepper
- 1 small bunch fresh basil, leaves picked
- 3 tablespoons red wine vinegar
- 2 cloves garlic, finely chopped
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