summer

Grilled Vegetables in a Toasted Spice, Garlicky Sharp Vinaigrette

August 04

Prepare a medley of colourful vegetables such as aubergine, courgette, peppers and red onions, as they sizzle on the grill, they release their natural juices, intensifying their flavours and bringing out their natural sweetness.

Serves 4
40 mins

Method

1. Begin by making the dressing. Toast the spices in a dry pan over a medium high heat until fragrant. Remove from the heat and allow to cool then grind coarsely in a spice grinder. Add to a bowl along with the garlic, olive oil, lemon juice, honey and some seasoning. Mix well to combine then set aside until needed.
2. Heat a griddle pan or BBQ to a high heat. Cut the vegetables into similar sized chunks and thread onto 4 metal skewers. Drizzle with olive oil and season with salt and pepper. Grill the skewers for about 5 minutes on each side, brushing occasionally with the dressing, until the vegetables are tender and lightly charred. Remove from the grill, season to taste and brush with the dressing once more to finish.
3. Garnish with the herbs and serve with any remaining dressing on the side.

1 aubergine, cut into chunks

1 courgette, cut into chunks

1 red onion, cut into chunks

1 red pepper, cut into chunks

1 yellow pepper, cut into chunks

For the dressing:

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

2 garlic cloves, finely minced

2.5fl oz extra virgin olive oil

Juice of 1 lemon

1 tbsp honey

Salt and freshly ground black pepper

To serve:

Handful of coriander leaves, chopped

1 aubergine, cut into chunks

1 courgette, cut into chunks

1 red onion, cut into chunks

1 red pepper, cut into chunks

1 yellow pepper, cut into chunks

For the dressing:

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

2 garlic cloves, finely minced

75ml extra virgin olive oil

Juice of 1 lemon

1 tbsp honey

Salt and freshly ground black pepper

To serve:

Handful of coriander leaves, chopped

You'll Need

BBQ Skewers

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