Best Jamie Olivers Grilled Vegetables Recipes

GRIDDLED VEGETABLES & FETA WITH TABBOULEH

Steps:

• Light your barbecue and give the coals time to get nice and hot.
• Pick the oregano and parsley leaves, peel and slice the onions into wedges, prick the aubergine all over with a fork and halve lengthways.
• Add the feta to a small bowl with half the oregano leaves, a drizzle of olive oil and a good pinch of sea salt and black pepper. Set aside to marinate while you prepare the rest of the dish.
• Next make the tabbouleh. Cook the cracked wheat according to the packet instructions, then rinse and drain. Set it aside to cool a little.
• Pick and finely chop the mint and parsley, then finely chop the cucumber.
• Once the cracked wheat has cooled, mix in the mint, parsley and cucumber, a good squeeze of lemon juice and a good pinch of salt and pepper. Have a taste and tweak the seasoning to your liking, then cover and set aside.
• Once your barbecue is hot enough to start cooking, grill all of the vegetables and the garlic and, once beautifully charred on both sides, transfer them to a chopping board.
• Chop up all the veg together, squeezing the garlic cloves out of their skins and squishing the tomatoes. Roughly chop the parsley and remaining oregano leaves into the vegetables, season and drizzle with olive oil.
• Carefully griddle the whole marinated feta on the barbecue for about 3 minutes (this will depend how hot your barbecue is), or until golden and crispy, then gently turn and cook for another 1 to 2 minutes.
• Toast the pistachios in a small pan over a medium heat until lightly golden, then spoon over the honey and allow the nuts to caramelise, tossing regularly to stop them from catching in the pan (do not be tempted to touch them because they will be very hot!).
• After a couple of minutes, tip them onto a sheet of oiled greaseproof paper to harden and cool, then roughly chop and leave to one side.
• Spoon the tabbouleh onto a large serving dish, then top with the chopped vegetables.
• Place the griddled feta in the centre, drizzle with a little extra virgin olive oil and scatter over the crispy smashed pistachios. To serve, crumble the feta over the top. Delicious served with toasted flatbreads.

JAMIE OLIVER'S GRILLED VEGETABLES

Steps:

• Wash your vegetables.
• Heat the grill or griddle pan, put the whole peppers on and get them black on all sides.
• While still hot, put them in a bowl, cover with plastic wrap and leave to cool.
• Slice the zucchini 1/4" thick and do the same to the fennel, reserving the herby tops.
• Grill the zucchini and fennel together on the grill for about a minute on each side, or until nicely charred. You don't want them too black or too raw.
• Remove to a clean dish towel in one layer, making sure they don't sit on top of each other or they will steam and get soggy.
• Cut the eggplant across into slices 1/2" thick.
• Grill the slices, turning 4 times to get the nice grill marks.
• Remove to the towel.
• Boil the baby leeks in salted water until they're just cooked.
• Drain and rub with a little olive oil, and grill until lightly marked.
• Peel the peppers and cut into strips.
• Put all the grilled vegetables into a big bowl.
• Take about 1/4 of the basil leaves and bash them with a mortar and pestle with a good pinch of seasoning until you have a smooth pulp.
• Add about 8 TBS of extra virgin olive oil and the vinegar, to taste.
• Pout this over the vegetables and toss quickly so that everything gets coated in the lovely basil oil, then throw in the remining basil leaves.
• Slice the garlic really thin to give you a delicate flavor and add to the bowl along with the fennel tops.
• Mix everything together, and serve on a large plate at room temperature.

COUSCOUS WITH GRILLED SUMMER VEGETABLES AND LOADS OF HERBS

Steps:

• Place the couscous in a bowl with the cold water. This will start to soften the couscous and you will see the water disappear as its soaks in. While the couscous is softening, we need to blacken the peppers. I do this by placing the peppers directly on the naked flame of my gas burner. If you don't have gas, then blacken under the grill. Both ways you need to blacken the peppers on all sides, so turn when need be. When fully blackened, place in a sandwich bag, wrap in plastic wrap or cover in a bowl for 5 minutes until cool. This will steam the skins and make peeling and deseeding easier. Remove the skins and seeds and roughly chop. On a very hot ridged grill pan, lightly char the asparagus and patty pans on both sides then toss them into the bowl of couscous with the peppers, spring onions, chilies and torn or chopped herbs. Mix well. Add the olive oil and lemon juice dressing and toss well. Finally, taste and season with salt and pepper and a couple of dribbles of red wine vinegar for a slight twang. It's a beautiful thing.
• Mix together all the ingredients

AMAZING PICKLED AND MARINATED VEGETABLES

Steps:

• Make sure you have some small sterilized jars ready to go. Bring the pickling liquid ingredients to the boil in a big pan. Put the pickling marinade ingredients into a large bowl with your chosen herbs and mix well. Slice up your chosen vegetables any way you like, but if it's a larger vegetable try to get the pieces around 1/2-inch in thickness. This way, the flavors and pickling liquid will penetrate sufficiently. Smaller vegetables, like mushrooms or very small onions, can be left whole.
• Place the sliced vegetables in the boiling pickling liquid and leave for around 3 minutes - they'll probably rise to the surface, so keep pushing them down to ensure they are all immersed. Lift the pieces out with a slotted spoon and place them into your bowl of pickling marinade. Toss together - it will smell fantastic.
• Pretty much straightaway, put the hot vegetables and pickling marinade into your sterilized jars, filling them to the very top. Cover the vegetables completely with the marinade and put the lids on tightly. Put the jars aside until they're cool. Clean the jars, attach sticky labels and write the date and the contents on them. Store the jars somewhere cool and dark - it's best to leave them for about 2 weeks before opening so the vegetables really get to marinate well, but if you absolutely cannot wait, you can eat them sooner. They'll keep for about 3 months - but they're so bloody good I'm lucky if the jars last for a couple of weeks in our house!
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• Choose 1 of the following vegetable and herb options: .

JAMIE OLIVER'S MASHED ROOT VEGETABLES

Steps:

• *NOTE: swedes are known in US as rutabagas. I've also used yams/sweet potatoes, turnips and fingerlings in this recipe. ~fyi~.
• Feel free to use any single vegetable or a mixture of your favorites. Cookgirl says that a mixture of root vegetables is the way to go!
• Peel the root vegetables then chop up into golf-ball sized pieces, place in salted boiling water and cook until very tender.
• Drain in a colander.
• Place the vegetables back in the pan and mash with a potato masher.
• You can mash them as smooth or as chunky as you like. Season with salt and pepper, then enrich the flavor with extra virgin oil or butter, or both, to taste. (I prefer using both olive oil and butter.).
• Jamie continues to say: once cooked, the mashed vegetables can be kept warm in a bowl covered with kitchen foil over simmering water. This is handy when cooking for a dinner party -- (especially when timing is of utmost importance.).