Fire-roasted vegetables

Name: Fire-roasted vegetables
Ingredients: 2 aubergine, cut into 1cm wedges; 2 courgettes, cut into 1cm slices; 1 red pepper, halved, deseeded, cut into 2.5cm dice; 1 green pepper, halved, deseeded, cut into 2.5cm dice; 1 red onion, halved, cut into thick wedges; 90 ml olive oil; 1 garlic clove, crushed; 2 tsp balsamic vinegar; salt and freshly ground black pepper; salt and freshly ground black pepper; oregano leaves to garnish

Preparation info

Serve
4

Difficulty
Easy

Appears in

Burgers

By Paul Gayler

Published 2014

About

Ingredients

2 aubergine, cut into 1cm wedges
2 courgettes, cut into 1cm slices
1 red pepper, halved, deseeded, cut into 2.5cm dice

Side dish
Gluten-free
Vegan

Method

Place the cut vegetables in a large bowl.
Mix the olive oil, garlic and vinegar and pour over the vegetables, season, then toss together. Leave to marinate for 1 hour.
Thread the vegetables onto 8 pre-soaked wooden skewers, with an eye to colour.
Heat a chargrill until hot, add the skewers and chargrill for 4-5 minutes, turning them regularly