The Daily Telegraph - Saturday

GRILLED RATATOUILL­E AND BLACK OLIVE TAPENADE

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The sunshine flavours of the Med on a plate!

Serves four to six

INGREDIENT­S

2 Romano peppers 1 aubergine 1 courgette

8 plum tomatoes

3 tbsp olive oil

Small handful of basil leaves, roughly chopped, to serve

For the tapenade 100g pitted black olives 1 tbsp capers 3 anchovy fillets (optional; omit if vegetarian) 2 garlic cloves

50ml extra virgin olive oil 1 tbsp red wine vinegar

METHOD

h Fire up the barbecue ready for direct grilling. h To make the tapenade, whizz the olives, capers, anchovies (if using), garlic, olive oil and vinegar in a food processor until smooth. Season with pepper, but no salt (olives are salty enough). Scoop into a bowl, set aside. h Slice the peppers into quarters lengthways and remove and discard the seeds. Cut the aubergine lengthways into eight long thin wedges. Cut the courgette into quarters lengthways. Slice tomatoes in half lengthways. Spread the vegetables out on a baking sheet and drizzle with the olive oil. Season well with salt and pepper. h Transfer the vegetables directly on to the grill bars over the fire, lower the lid and cook until they are soft, tender and lightly charred. Use tongs to turn them frequently, moving them around so they cook evenly. When the different types of veg are cooked, slide them off the heat on to the far side of your grill. h Transfer all the cooked vegetables to a serving plate and spoon some of the tapenade over the top, serving the rest in a bowl alongside. Scatter over the basil just before serving.

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