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chargrilled marinated vegetables

servings
4-6

method

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.

Wash all your vegetables. Heat the barbecue or a griddle pan, put your whole peppers on it, and get them really black on all sides. While still hot, put them in a bowl, cover with cling film and leave to cool.

Slice your courgettes lengthways about 0.5cm thick and do the same with your fennel, reserving the herby tops. Grill the courgette and fennel together on the griddle pan for about a minute on each side or until nicely charred. You don’t want them too black or too raw. Transfer to a clean tea towel in one layer, making sure they don’t sit on top of each other, otherwise they will steam and go soggy.

Cut the aubergine across into slices 1cm inch thick. Every now and again you get an aubergine that is really seedy — if this happens, it will be bitter and no good, so throw it away and get yourself another one. Chargrill the aubergine slices, turning them 4 times until nicely marked, then transfer to the tea towel.

Boil the baby leeks in salted water until they’re just cooked. Then drain, rub with a little olive oil, and chargrill them quickly until lightly marked.

Peel the peppers but don’t hold them under the tap as all the sweet fantastic flavor will go down the drain. Carefully rub off the black skin, then remove the stalk and pips and tear the peppers up into large strips. Now put all the vegetables into a large bowl.

Take about a quarter of your basil leaves and bash them in a pestle and mortar with a good pinch of seasoning until you have a smooth pulp. Add about 8 tablespoons of extra virgin olive oil and the vinegar, to taste. Pour this over the vegetables and toss quickly so that everything gets coated in the lovely basil oil, then throw in the remaining whole basil leaves. Slice the garlic really thinly to give you a delicate flavor and add to the bowl with the fennel tops. Mix everything together, and serve on a large plate at room temperature. Great with any grilled fish or meat, or as part of an antipasti plate with some toasted bruschetta and some fresh buffalo mozzarella.

• from Jamie's Kitchen

ingredients

• 2 red peppers
• 2 yellow peppers
• 2 medium courgettes
• 1 bulb of fennel
• 1 aubergine
• 8 baby leeks
sea salt and freshly ground black pepper
• extra virgin olive oil
• 1 large bunch of fresh basil, leaves picked
• 2 tablespoons herb or white wine vinegar
• 1 clove of garlic

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1. by petar on Sat 19 Nov 2011 @ 03:43

"I don't understand why people address Jamie Oliver directly on these comments. The guy will never read them! He will be paying somebody to maintain this site."<br /> <br /> such a stupid comment what makes you think jamie doesn't read them?? it is his site after all<br />

2. by Truth bearer on Sun 09 Oct 2011 @ 20:27

I don't understand why people address Jamie Oliver directly on these comments. The guy will never read them! He will be paying somebody to maintain this site.

3. by Louise on Wed 01 Apr 2009 @ 14:43

Yum Yum Yum

4. by D on Sun 19 Oct 2008 @ 12:47

Great recipe, i'm a vegtable freak.
I loved this dish, the taste of grilled vegtables with the dressing, PERFECT!!

5. by Sara on Sat 26 Jul 2008 @ 17:29

Hi.. i'm from portugal and i just want to say i've watched your show and i loved the way you cook... i've tried some of your recipes, and it always tastes very good... keep going with the good work... =)

6. by Mark A. Smith II on Mon 07 Jul 2008 @ 00:29

I'm looking for your grilled beet recipe, can you send to my inbox, please.

7. by Panos on Fri 13 Jun 2008 @ 18:36

excellent recipe indeed i made it for the first of May in a huge barbeque with some friends,although a little altered, didn't add the sauce of basil instead used balsamic vinegar and pure olive oil with a pinch of salt and garlic. Unfortunately it was too much food for us all and we left most of it untouched,but even the next day refrigerated it was delicious.

8. by addy from Perth, Australia on Thu 05 Jun 2008 @ 01:28

Hi Jo

I cant remember exactly what veggies Jamie used but i just grab potatoes, red onions, heaps of whole garlic cloves, beetroot, carrot & pumpkin, coat in olive oil, s&p, sage, chilli, and squirt heaps of balsamic over the top, shuv in oven until beets r cooked. (usually 1hr if u dont pre-boil veg). yum yum :o) Its prob not exactly what Jamie does coz i only saw him do it on tv once aswell, but all i can say that once u go balsamic u dont go back!!!!!

9. by Jo on Mon 12 May 2008 @ 02:52

Hi There from Australia,

I am also looking for your recipe for the roasted vegetables in Balsamic vinegar.

It looked fantastic and something I would never thought to cook with vinegar.

Regards
Jo

10. by Perveen on Thu 08 May 2008 @ 15:06

Dear Jamie,

I have never liked to cook, but just been married and well, decided it is about time I tried. Have discovered I actually love to cook.

Love you recipes, simple easy and best of all delicious. Now am a superstar, everyone loves the meals I prepare, so just wanted to say thanks!

If you are ever in Kenya, do drop us a line!

Best wishes

Perveen

11. by Jacqui on Mon 10 Mar 2008 @ 23:53

Hi Jamie
Me too - couldn't get all the balsamic vinegar roasted vegetables down from the programme. Is it anywhere on your website? Thanks.

12. by Lennie on Fri 18 Jan 2008 @ 09:50

Hi Jamie
Another here who'd like the roasted vegetables in balsamic vinegar recipe if it's possible. I have 'Jamie at Home' and for the life of me, I can't find it in there.
Cheers!

13. by Steph on Fri 11 Jan 2008 @ 03:51

Hi from Canada. I saw the Jamie at Home series a while back and was trying to write down the potatoes with balsamic vinegar recipe when my baby started wailing! So I am missing bits of it and can't buy the book in Canada yet. Any chance of posting it on here? It looked wonderful! Thanks!

14. by vigrauk on Sun 23 Dec 2007 @ 17:44

I just don't have much to say lately.
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15. by Kao on Thu 22 Nov 2007 @ 06:38

Hope to see your cooking of this roasted vegetables via Jamie at home in japan, too! Seeing is more easier to comprehend!!!

16. by martyn a.k.a smiler! on Sat 27 Oct 2007 @ 18:37

yo j.o. love your site very cool,any ideas on something other than sauteed potatoes to add to a ribeye meal?? cheers dude

17. by meg on Fri 14 Sep 2007 @ 12:16

i was watching your tv show "jamie ate home" and you were making roasted vegtables it looked so good i was wondering if you could forward it to me.Thanks, Meg.

18. by lesley on Thu 13 Sep 2007 @ 22:44

I have been told Jamies balsamic potatoe recipe is brilliant.Is it possible for you to forward it to me please, I would really appriciate it. Thanks, Lesley.

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