‘Mixed grill’ with parsley oil

Preparation info
  • Serves


    • Difficulty


Appears in

By Yotam Ottolenghi

Published 2010

  • About

Char-grilling seasonal vegetables the way we often do at Ottolenghi makes them taste almost meaty due to the strong aromas of smoke and the many burnt bits. I just love it. You don’t have to stick to my choice of vegetables. There are countless alternatives, such as asparagus, swede, carrot, cauliflower, daikon, beetroot and so on.

Choose a soft cheese that won’t disintegrate or melt on the grill, such as Greek manouri or Cypriot anari (handle it with care). They are available from