Chargrilled summer vegetables

Serving size: 4
Preparation time: 10 minutes
Cooking time: 20 minutes

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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August 2014

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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