Verdure Grigliate all'Olio e Menta
An Italian summer antipasto and contorno platter: chargrilled slices of courgette, aubergine, and sweet bell peppers dressed with fruity extra virgin olive oil, garlic, and fresh garden mint.
Ingredients
- • 2 medium courgettes, sliced lengthwise into 5mm strips
- • 1 large aubergine, sliced lengthwise into 5mm strips
- • 2 sweet bell peppers (red and yellow), quartered and deseeded
- • 6 tbsp extra virgin olive oil
- • 2 cloves garlic, thinly sliced
- • 1 bunch fresh garden mint, leaves roughly torn
- • 1 tbsp white wine vinegar, flaky sea salt and pepper
Preparation Steps
Heat a cast-iron ridged griddle pan over high heat until smoking hot. Grill the vegetable slices in batches for 3-4 minutes per side until nicely charred with dark grill marks and tender throughout.
In a small bowl, whisk extra virgin olive oil with white wine vinegar, sliced garlic, torn fresh mint leaves, sea salt, and freshly ground black pepper.
Arrange the warm charred vegetables in overlapping layers on a wide serving platter, spooning the mint and garlic marinade generously over each layer.
Let rest for at least 20 minutes before serving so the vegetables absorb the aromatic herb dressing. Delicious served warm or at room temperature.