Friday 20th October 2017
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Serves 4
Preparation time: 10 minutes
Cooking Time: 20 minutes

Ingredients
2 medium courgettes – sliced
2 yellow peppers
2 white Sicilian aubergines
4 purple shallots
20 baby cherry tomatoes
12 asparagus
1 tablespoon of chopped fresh marjoram
100ml olive oil
1 clove of garlic – chopped
Salt to taste

For the puree:
200g fresh peas
2 green chillis
1 clove garlic – sliced
1 leek – sliced
50g butter
200ml warm vegetable stock
Salt to taste

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Recipe by Ivano de Serio, Head Chef of The Old Bakery

Chargrilled summer vegetables with spiced peas puree

METHOD
Slice the aubergine and sprinkle some salt on both sides. Leave for 1 hour or more.

Slice the courgettes and asparagus, place in a bowl with the oil, chopped garlic and marjorarm, season with salt and set aside to marinate for 1 hour.

Cut the 3-4 sides of the peppers, peel the shallots, bring a pot of water to boil and add the peppers and shallots. Cook for 3-4 minutes, drain and add to the courgette bowl.

To make the puree, melt the butter in a deep base pan, add the leeks and chopped chillis and cook for 2 minutes on medium heat. Add the garlic and the peas, cook for 1 minute and wet with the warm stock. As soon as it comes to the boil, pass the contents in a blender and blend to fine puree, season and set aside.

Wash the aubergines and pat dry. Heat up a griddle on medium heat and chargrill all the vegetables on both sides starting with the aubergines and finishing with the tomatoes.

This dish can be served warm or cold.

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