Verdura Mista Recipes

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VERDURA MISTA



Verdura Mista image

Provided by Jamie Oliver

Time 40m

Yield 8 to 10 servings

Number Of Ingredients 14

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

Steps:

  • 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.
  • 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!

VERDURA MISTA



Verdura Mista image

This traditional Italian grilled vegetable salad is perfect for summertime!

Provided by Jamie Oliver

Categories     side-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

2 aubergines (eggplant), 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

Steps:

  • 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.
  • 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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