Recipe courtesy of Jamie Oliver

Verdura Mista

Name: Verdura Mista
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 8 to 10 servings
Ingredients: 2 aubergines (eggplants), sliced into rounds; 2 heads fennel, sliced; 3 courgettes (zucchini), sliced lengthways; 1 bunch of asparagus; 4 yellow patty pan squash; 4 green patty pan squash; 2 red peppers, charred and skins removed; 2 orange peppers, charred and skins removed; Extra-virgin olive oil; Sea salt and freshly ground black pepper; White wine vinegar; 1 handful chopped basil leaves; 1 clove garlic, finely sliced; 1 handful fennel tops

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Level: Easy
Total: 40 min

Prep: 20 min
Cook: 20 min

Yield: 8 to 10 servings

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Ingredients

2 aubergines (eggplants), sliced into rounds

2 heads fennel, sliced

3 courgettes (zucchini), sliced lengthways

1 bunch of asparagus

4 yellow patty pan squash

4 green patty pan squash

2 red peppers, charred and skins removed

2 orange peppers, charred and skins removed

For the dressing:

Extra-virgin olive oil

Sea salt and freshly ground black pepper

White wine vinegar

1 handful chopped basil leaves

1 clove garlic, finely sliced

1 handful fennel tops

Directions

Place all the vegetables on a hot barbecue or griddle pan and chargrill them for a few minutes on each side so you get those lovely black striped char marks. Once blackened, your peppers will need to be placed into a bowl covered with some clingfilm and left to steam for a few minutes ? you will now be able to remove their skins quite easily.

Mix all of the dressing ingredients together and season. Place all the chargrilled vegetables into a large serving bowl and toss with the dressing. Eat straightaway ? this should not be served from the fridge, but at room temperature ? lovely!

Recipe (c) Jamie Oliver 2002