Verdura Mista

  • Yield : 8 to 10 servings
  • Prep Time : 20m
  • Cook Time : 20m
  • Ready In : 40m
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  • 2 aubergines (eggplants), sliced into rounds
  • 2 heads fennel, sliced
  • 3 courgettes (zucchini), sliced lengthways
  • 1 bunch of asparagus
  • 4 yellow patty pan squash
  • 4 green patty pan squash
  • 2 red peppers, charred and skins removed
  • 2 orange peppers, charred and skins removed
  • Extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • White wine vinegar
  • 1 handful chopped basil leaves
  • 1 clove garlic, finely sliced
  • 1 handful fennel tops


Step 1

Place all the vegetables on a hot barbecue or griddle pan and chargrill them for a few minutes on each side so you get those lovely black striped char marks. Once blackened, your peppers will need to be placed into a bowl covered with some clingfilm and left to steam for a few minutes ? you will now be able to remove their skins quite easily.

Step 2

Mix all of the dressing ingredients together and season. Place all the chargrilled vegetables into a large serving bowl and toss with the dressing. Eat straightaway ? this should not be served from the fridge, but at room temperature ? lovely!

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