Grilled vegetables with coriander

Name: Grilled vegetables with coriander
Yield: Serves 4
Cuisine: Italian
Ingredients: ½ cup coriander/cilantro/Chinese parsley leaves; 4 tablespoons Coriander Peanut Pesto; 1 large red/Spanish onion, sliced into thick rings; 8 asparagus spears, trimmed and peeled; olive oil; 4 teaspoons sea salt; 2 teaspoons freshly ground black pepper; 4 teaspoons coriander seeds, roasted and ground; ½ cup coriander/cilantro/Chinese parsley leaves; ½ cup coriander/cilantro/Chinese parsley leaves; 1 yellow capsicum/bell pepper; 1 yellow capsicum/bell pepper; 2 small (pencil) leeks, trimmed; 2 small (pencil) leeks, trimmed; 2 small zucchini/courgettes, sliced lengthwise; 2 small zucchini/courgettes, sliced lengthwise; 1 large red/Spanish onion, sliced into thick rings; 2 small waxy potatoes, peeled and sliced; 1 X 200 g/6½ oz eggplant/aubergine; 1 X 200 g/6½ oz eggplant/aubergine; 1 red capsicum/bell pepper; 1 red capsicum/bell pepper

Preparation info

Serves
4

Difficulty
Easy

Appears in

Stir

By Christine Manfield

Published 2001

About

Ingredients

1 X 200 g/6½ oz eggplant/aubergine
1 red capsicum/bell pepper

Oceania
Europe
Australian
Australia
Italy
Side dish
Fish course
Pescatarian
Mediterranean
Gluten-free

Method

Cut eggplant lengthwise into 1 cm/½ in slices. Lightly salt and set aside on a tray for 30 minutes.
Roast capsicums over direct flame to blacken skins. Peel, discard seeds and slice flesh into thick strips.
Heat a cast-iron grill pan or barbecue. Brush each piece of vegetable with olive oil. Lay vegetables on a large tray and sprinkle generously with