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Cook Time:



30 mins



1 lemon, rind and juice

4 tbsps olive oil

1 handful basil, chopped

1 pinch salt and pepper


2 aubergines, sliced into rounds

4 courgettes, sliced diagonally into ovals

3 red peppers, deseeded and quartered

2 fennel bulbs, cut into quarters

4 red chillies

4 tbsps sunflower oil

1 pinch salt and pepper

2 tsps garlic, chopped

2 tbsps kalamata olives


This dish is best cooked on the barbecue, but a ridged griddle pan makes a good alternative, and will also give you the desired grilled appearance.


  • Mix the basil dressing in a bowl and set aside. In another large bowl mix the aubergines, courgettes, peppers, fennel and chillies together
  • with the sunflower oil and seasoning.
  • Char the vegetables on the barbecue or hot griddle for 4-5 minutes until lightly blackened all over. Place on a large
  • serving dish. Pour over the dressing. Add the garlic and black olives to the dish. Leave to sit at room temperature for an hour before serving.
  • Cook’s note: only use olive oil for the dressing, where you are going to barbecue or char grill at high temperatures it is best to use a sunflower oil, as the olive oil will burn and develop a bitter taste.

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