Grilled citrus, chilli and vegetable medley


Preparation info

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By Signe Johansen

Published 2018

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Whenever you crave a plate of vegetables this is the recipe to turn to. I love how you can spin the leftovers into a variety of dishes: soup, a couscous salad, wraps for lunch and a simple antipasti platter when you don’t feel like eating a hot meal.


  • 2 red onions or shallots, cut into bite-sized chunks
  • 1 courgette, cut into bite-sized chunks
  • 1 aubergine, cut into bite-sized chunks
  • 1 red pepper, halved, deseeded and cut into bite-sized chunks
  • 1 unwaxed lemon, quartered if small or cut into eight pieces if large
  • 2 garlic cloves (or more if you’re a garlic fiend), finely chopped or thinly sliced
  • 2 sprigs of thyme or rosemary
  • olive oil, for drizzling
  • balsamic vinegar, for drizzling
  • chilli flakes, to taste
  • sea salt and freshly ground black pepper
  • crusty bread, to serve


    Preheat the grill to medium and line a large roasting tray with a sheet of baking parchment (this isn’t essential but it helps keep the tray clean).

    Scatter the vegetable chunks and lemon pieces in the tray and add the garlic. Tuck the thyme or rosemary sprigs slightly under the vegetables so the herbs don’t burn under the grill. Drizzle generously with a few tablespoons of olive oil and a few splashes of balsamic vinegar then season with salt, pepper and chilli flakes.

    Grill for 10 minutes, remove the tray and gently toss the vegetables before returning the tray to the grill. Keep grilling for a further 10 minutes, or until most of the vegetables have taken on a decent amount of colour and are cooked through.

    Remove from the grill and pick out the grilled lemon. Smoosh them into crusty bread and eat alongside the vegetable medley.

    Serve immediately or leave to cool and serve as a side to any dish you like, such as the roasted sea bass.