Jamie Olivers Grilled Vegetables Recipes

COUSCOUS WITH GRILLED SUMMER VEGETABLES AND LOADS OF HERBS

Steps:

• Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as its soaks in. While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on the naked flame of my gas burner. If you don't have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be. When fully blackened, place in a sandwich bag, wrap in plastic wrap or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop. On a very hot ridged grill pan, lightly char the asparagus and patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chilies and torn or chopped herbs. Mix well. Add the olive oil and lemon juice dressing and toss well. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It's a beautiful thing.
• Mix together all the ingredients

JAMIE OLIVER'S GRILLED VEGETABLES

Steps:

• Wash your vegetables.
• Heat the grill or griddle pan, put the whole peppers on and get them black on all sides.
• While still hot, put them in a bowl, cover with plastic wrap and leave to cool.
• Slice the zucchini 1/4" thick and do the same to the fennel, reserving the herby tops.
• Grill the zucchini and fennel together on the grill for about a minute on each side, or until nicely charred. You don't want them too black or too raw.
• Remove to a clean dish towel in one layer, making sure they don't sit on top of each other or they will steam and get soggy.
• Cut the eggplant across into slices 1/2" thick.
• Grill the slices, turning 4 times to get the nice grill marks.
• Remove to the towel.
• Boil the baby leeks in salted water until they're just cooked.
• Drain and rub with a little olive oil, and grill until lightly marked.
• Peel the peppers and cut into strips.
• Put all the grilled vegetables into a big bowl.
• Take about 1/4 of the basil leaves and bash them with a mortar and pestle with a good pinch of seasoning until you have a smooth pulp.
• Add about 8 TBS of extra virgin olive oil and the vinegar, to taste.
• Pout this over the vegetables and toss quickly so that everything gets coated in the lovely basil oil, then throw in the remining basil leaves.
• Slice the garlic really thin to give you a delicate flavor and add to the bowl along with the fennel tops.
• Mix everything together, and serve on a large plate at room temperature.