Fire-roasted Vegetables with Tabil


Preparation info

    • Difficulty


Appears in

A Passion for Vegetables

By Paul Gayler

Published 1999

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  • 2 fennel bulbs, each cut into 6 pieces lengthways
  • 1 red pepper, cut into 6 strips
  • 1 yellow pepper, cut into 6 strips
  • 3 small red onions, cut into quarters
  • 1 aubergines, cut into 5cm (2in) chunks
  • 3 medium courgettes, cut into slices 1cm (½in) thick
  • 4 tomatoes
  • 100 ml ( fl oz) olive oil
  • Salt and freshly ground black pepper


    Tabil is a heady Middle Eastern spice mix used with fish, meat and vegetables. You could choose any selection of vegetables for this fragrant dish. Serve with couscous.

    Preheat the oven to 200°C/400°F/gas mark 6. Place all the vegetables in a bowl and toss with the oil, then grill on a barbecue or ridged grill pan for 10 minutes, turning occasionally, until charred.

    Meanwhile, mix all the ingredients for the tabil together in a large bowl. Add the vegetables to the tabil and leave to marinate for 30 minutes, then put all the vegetables, except the tomatoes, in a baking dish with the marinade. Season to taste. Transfer to the oven and bake for 30-35 minutes, basting frequently with the juices. Add the tomatoes just before the completion of cooking. Serve hot from the oven.