Roast or Grilled Vegetables

This is a good way of using up a mix of vegetables in your fridge. They look wonderful served on a big oval vintage platter. If you prefer to make your own hollandaise sauce follow this link for an easy foolproof technique.

Recipe for Roast or Grilled Vegetables

Serves 8

Ingredients

  • 3 peppers (any colour)
  • 3 courgettes
  • 3 aubergines (the Japanese type are less bitter)
  • 16 shitake mushrooms
  • 2 sticks of celery
  • 500g (just under a pound) baby asparagus
  • 4 large plum tomatoes
  • 80 ml/⅓ cup olive oil
  • 3 tbsp balsamic vinegar
  • 4 or 5 garlic cloves, squashed, still in their skin
  • generous amount, chopped, of whatever fresh herbs you have to hand
  • smoked salt and Indonesian long black pepper
  • 400g/14 oz fresh ready-made hollandaise sauce (or you can make it – follow this link)

Method

  1. Preheat the oven if you are roasting to 210°C, or get your grill going. You can also do this on a ribbed griddle pan over the hob, or, of course on a barbeque.
  2. Slice the peppers having deseeded them, brushed them with olive oil and seasoned them and get them cooking.
  3. Slice the courgettes and the aubergines, clean and trim the mushrooms, de-string and chop the celery, oil and season the lot and add them to the cooking tray, remembering to turn the vegetables already cooking.
  4. Break off the asparagus (it ‘snaps’ at just the right place on the stem in the most miraculous way), de-core and quarter the tomatoes lengthways, oil and season and add to the rest.
  5. Throw in the garlic cloves and the herbs and continue to cook for about seven minutes.
  6. Serve with the gently warmed hollandaise sauce.
mixed vegetables with a hollandaise sauce
good with a hollandaise sauce

Vegetable Attack, by the Tofu Love Frogs

0 0 votes
Article Rating
Subscribe
Notify of
guest

0 Comments
Inline Feedbacks
View all comments

Related Posts

Maravan’s silver-speckled mango air: and all about airs, foams, cappuccinos and espumas

  In this post: Introduction – getting the idea to write this post from Martin Suter’s, The Chef About airs, foams, cappuccinos, zabaglioni…
Read More

Pungent Parsley And Garlic Completely Wonderful Guiltless Sauce

Garlic alert! This sauce is VERY garlicky – probably not one for a week-day, and you should check that all involved are enthusiastic garlic lovers.
Read More

The Perfect Chocolate Mousse – I’ll Have What She’s Having….

“Dessert enabled me to fulfil a long-held restaurant-going ambition. As the waitress poured a molten Caramac sauce over a dark chocolate mousse, melting through the…
Read More

Sign up to our Saucy Newsletter

subscribe today for monthly highlights of foodie events, new restaurant at home menus, recipe ideas and our latest blog posts