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Chargrilled vegetables

  • 0:15 Prep
  • 0:20 Cook
  • Makes 4


  • 2 medium red capsicum
  • 2 small zucchini
  • 1 small eggplant
  • 300g butternut pumpkin, peeled, thinly sliced
  • 1/4 cup extra virgin olive oil


  • 1
    Quarter capsicum. Remove and discard seeds and membrane. Heat a chargrill pan or barbecue grill on high heat. Cook capsicum for 4 to 5 minutes each side or until tender and skin is blistered and blackened. Transfer to a snap-lock bag. Seal. Set aside for 5 minutes.
  • 2
    Meanwhile, halve zucchini and eggplant crossways. Cut lengthways into thin slices. Place in a medium bowl with pumpkin. Add oil. Toss to coat. Cook zucchini and eggplant for 2 to 3 minutes each side and pumpkin for 3 to 5 minutes each side, or until vegetables are charred and tender. Transfer to a plate. Set aside to cool completely.
  • 3
    Peel and discard skin from capsicum. Cool completely.
  • 4
    Place vegetables in an airtight container. Refrigerate for up to 5 days.

Source: taste.com.au


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