Grilled citrus, chilli and vegetable medley

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

Preparation info

Difficulty
Medium

Appears in

Solo

By Signe Johansen

Published 2018

About

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.

Ingredients

2 red onions or shallots, cut into bite-sized chunks
1 courgette, cut into bite-sized chunks
1

Side dish
Main course
Vegan

Method

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 an