Roasted Vegetables

Vegetables that have been roasted or chargrilled have an intense flavour and a crispy yet juicy texture. Choose the cooking method (gas stove, charcoal barbecue, gas barbecue or oven) that suits the recipe and the situation.

Preparation Time: 10 minutes, plus resting
Cooking Time: 20 minutes


  • aubergines/eggplants and/or peppers, as required


  1. Turn a gas burner to a high heat and lean the aubergines/eggplants and/or peppers, stem still on, directly over the burner, turning each one occasionally with tongs until all the sides are charred and the aubergines/eggplants or peppers are soft. This should take about 5 minutes per side or 15–20 minutes in total. Use as many burners as necessary.
  2. Alternatively, preheat a charcoal barbecue until the charcoal is burning white, turn on a gas barbecue or preheat the oven to 200°C/400°F/Gas 6. Cook the aubergines/eggplants or peppers (pierce aubergines/eggplants a few times if grilling/broiling in the oven, to avoid them bursting) until all the sides are charred and the flesh is soft.
  3. Remove from the heat and transfer to a sealable plastic bag, then seal and leave to rest for 10 minutes.
  4. Holding the stem of one aubergine/eggplant or pepper at a time, use the bag to peel off the skin and any charred edges.