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Char-grilled vegetables

Recipe from: 11/11/1999 12:00:00 AM
Ingredients 10
Servings 4


  • 4
    slices pumpkin, about 5 mm thick
  • 4
    leeks, halved lengthwise
  • 4
    courgettes, halved lengthwise
  • 2
    yellow peppers, seeded and cut into quarters
  • 4
    spring onions
  • olive oil
  • leeks, cut into very thin strips
  • fresh basil leaves
  • oil for deep-frying


Coat one side of the vegetables with olive oil and place on the griddle plate of a gas cooker, in a griddle pan on the stove top or over the coals. Grill until the vegetables are just soft and done. Turn occasionally. Season with salt and freshly ground black pepper to taste. Arrange the vegetables in layers on four plates. Meanwhile deep-fry the leek strips and basil leaves until crisp. Drain on paper towelling and arrange on top of the vegetables. Sprinkle with extra olive oil as well as a little balsamic vinegar if desired, and serve with freshly baked bread. Serves 4.

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