Never Lose Track of Your Favorite Recipes.
Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.
Chargrilled Vegetables
Ingredients
- 2 medium red capsicum
- 2 small zucchini
- 1 small eggplant
- 300g butternut pumpkin, peeled, thinly sliced
- 1/4 cup extra virgin olive oil
Get the App
Directions
- 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.
- 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.
- Peel and discard skin from capsicum. Cool completely.
- Place vegetables in an airtight container. Refrigerate for up to 5 days.
Chrome Extension
