Chargrilled Marinated Vegetables

Chargrilled Marinated Vegetables: A Summertime Delight

Summer evenings spent outdoors, the scent of grilling vegetables mingling with the warm breeze – there's nothing quite like it. And this chargrilled marinated vegetable recipe? It's become a staple in my summer repertoire, a dish so simple yet bursting with flavour that it’s elevated my barbecues to a whole new level.

It all started a few years back when I discovered the magic of chargrilling vegetables. Before, I confess, I often boiled or steamed them, resulting in something sadly lacking in character. But chargrilling? It transforms ordinary vegetables into something extraordinary. That smoky char, that slightly crunchy exterior, that intensely concentrated flavour – it's simply addictive. And the best part? No tedious par-boiling needed! Just wash, grill, and marvel at the delicious results.

This recipe is incredibly versatile. The vibrant colours of the peppers, the subtle sweetness of the courgettes, the aniseed notes of the fennel – all combine to create a symphony of flavours. I often serve this as a side dish alongside grilled fish or meat, but it’s equally delightful as part of a larger spread, alongside toasted bruschetta and fresh mozzarella. It's the kind of dish that's just as satisfying served warm from the grill or at room temperature, making it perfect for a casual gathering or a sophisticated dinner party.

The marinade itself is incredibly simple, yet profoundly effective. Fresh basil, a touch of garlic, and a good glug of extra virgin olive oil combine to create a vibrant, herbaceous dressing that perfectly complements the chargrilled vegetables. A splash of vinegar (I prefer white wine vinegar, but herb vinegar works beautifully too) adds a touch of acidity that balances the richness of the olive oil. The key is to toss the vegetables in the marinade while they're still warm, allowing the flavours to infuse and meld together.

I encourage you to experiment with this recipe. Feel free to swap out some of the vegetables, or add your own favourites. Zucchini, red onion, bell peppers in various colors – the possibilities are endless! The important thing is to let the vegetables achieve that beautiful char, which truly elevates their taste and texture. So, fire up the grill, gather your vegetables, and prepare to be amazed by the flavour explosion this simple yet extraordinary dish delivers.

Beyond the Barbecue: While this recipe is perfect for a summer barbecue, it can easily be adapted for indoor cooking. A cast-iron skillet or a well-seasoned grill pan works wonderfully. Just be sure to use high heat to achieve that characteristic char.

Serving Suggestions:

• Serve as a side dish with grilled fish or meat.
• Include it in a vibrant Mediterranean-style salad.
• Use it as part of an antipasto platter.
• Enjoy it on top of creamy polenta or risotto.
• Add it to pasta dishes for a flavorful boost.

No matter how you choose to serve it, this chargrilled marinated vegetable recipe is guaranteed to impress. It's a dish that celebrates the simple beauty of fresh, seasonal ingredients, transformed by the magic of chargrilling. So go ahead, try it, and prepare to be amazed!

Tips and Tricks for Perfect Chargrilled Vegetables

Choosing the Right Vegetables: Opt for firm, fresh vegetables that will hold their shape during grilling. Avoid overly ripe or soft vegetables, as they may fall apart.

Achieving the Perfect Char: High heat is crucial for achieving a delicious char. Don’t overcrowd the grill pan, as this will steam the vegetables instead of grilling them. Allow space between each piece for even cooking.

Marinating Time: While the vegetables can be marinated immediately after grilling, allowing them to sit in the marinade for a short time (about 15-30 minutes) enhances the flavors.

Adapting to Different Grills: This recipe works well on various grills, including charcoal, gas, and even indoor grill pans. Adjust cooking times as needed based on your grill’s heat.

Beyond the Basics: Feel free to experiment with other herbs and spices in your marinade. Rosemary, thyme, oregano, and even a touch of smoked paprika can add wonderful layers of flavour.

This recipe isn't just a dish; it's an experience. The smoky aroma, the vibrant colors, the explosion of flavours – it’s a celebration of summer on a plate. So gather your friends and family, fire up the grill, and let's create some unforgettable memories together around a table filled with deliciousness. Happy grilling!

Step-by-step

• 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 flavour 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 flavour 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.