Grilled Mediterranean vegetable mix


  • 1 red pepper
  • 1 orange pepper
  • 1 small red onion
  • 1 bulb of fennel
  • 1 small aubergine
  • 2 courgettes
  • 45ml (3 tablespoons) of diced fresh basil
  • Ground pepper (to taste)

For the marinade

  • 60ml (1/4 of a cup) of olive oil
  • 15ml (1 tablespoon) of diced fresh thyme
  • 15ml (1 tablespoon) of lemon zest
  • 15ml (1 tablespoon) of diced garlic
  • 15ml (1 tablespoon) of fennel seeds
  • 10ml (2 teaspoons) of diced fresh rosemary
  • Salt
  • Espelette pepper (to taste)


  • Preheat the barbecue to medium-high.
  • Quarter the peppers, onion and fennel. Cut the aubergine into strips and halve the courgettes down the middle so they retain their length.
  • In a salad bowl mix the ingredients for the marinade.
  • Add the vegetables to the salad bowel, then stir. Drain the vegetables off, taking care not to waste any marinade.
  • With the barbecue now hot and properly greased, place the fennel on it and cook for 5 minutes.
  • Now place the rest of the vegetables on the barbecue and cook for a further 10 minutes.
  • When serving place the vegetables on a serving plate and coat with the marinade. Sprinkle basel and freshly ground pepper on top.

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