8 BITES
MORE

chargrilled vege plate

July 15, 2009

The Challenge: You’re doing a lunch for five on a Sunday afternoon and you want to serve up something simple, healthy and, most of all, tasty. The pasta’s been rolled out and is drying on an oven tray. The chocolate tart is sitting in its little glass hideaway. Salad is somewhat sorted and the weather is looking cold. What on earth do you make? The Solution: Buy some bread – soft and fresh or chewy with a punchy flavour. Your choice. Pick up some wintery veges. Chargrill. 

caption

There is something really lovely about serving up a plate of mixed chargrilled veges and thick slices of bread at the start of a meal. More so if you make the veges the night before and all of the lovely caramelised juices run down the plate and intermingle with each other.

The method? Easy. Truly. Would I lie?

chargrilled vege plate

You will need:

  • two large field mushrooms
  • a clove of garlic
  • three capsicums
  • two zucchini
  • a decent olive oil
vegetable deliciousness

vegetable deliciousness

Step One:

Grab your mushrooms and remove the stems. Slice them into thick chunks. Once across the middle then about 1cm in width. Beautiful!
Step Two:
Crush your garlic (or finely chop it for chunkier flavour) and stick it in a not-too-hot pan with some olive oil. Add the mushrooms, and lower the temperature right down. They’ll cook slowly so toss them around every now and then when you remember.
lay the capsicum out on an oven tray
lay the capsicum out on an oven tray
Step Three:
Cut your capsicums in half and place them cut side down on an oven tray. Stick them in the oven at 200C and set to grill. They’re done when the skin is almost all black.
Step Four:
Stick the capsicums in a paper bag and leave for a couple of minutes. When they’re cooler, peel the skin off and slice into strips. Toss in three tablespoons of olive oil and season with salt to taste.

Â

slice & grill the zukes

Â

Step Five:
Cut your zucchini up lengthwise. Heat a heavy griddle pan so it’s really hot. Pop the zucchini strips on to grill, and turn over once a lovely brown mark has been made. Cool and cut into strips.

Final Step:
To serve, heap little piles of your mushrooms, zucchini & capsicum onto a long platter, leave to cool overnight and serve with bread for lunch. Lovely!

[psst! onebitemore is flyin’ about Asia at the moment, so please bear with me if I don’t get around to replying to your comments straight away. much love!]


  • #1
    July 15th, 2009

    Love the colourful vegetables. Hope you’re having a great trip!

  • #2
    July 15th, 2009

    Ooh, sounds perfect for a cold winter arvo! Hope you’re having an awesome trip!

  • #3
    July 15th, 2009

    Grilling zucchini is my favourite way to eat it! Hope you’re having fun and chowing down on some fabulously lardy wonton mee!

  • #4
    July 15th, 2009

    i love the new website Shez, luvs it!!!

    chargrilled vegies on turkish bread is delicious , what a way to transform boring vegetables hehe

  • #5
    July 15th, 2009

    That sounds like a good lunch, and it’s awesome that you can prepare it ahead of time and get a better flavour.

  • #6
    July 18th, 2009

    @Y: The capsicum was going to be eggplant but I got swayed by the pretty colours 🙂 Having a great time – thankyou!

    @Betty: Mmm yes. And fantastic for a light meal on said winter afternoon as well.

    @Steph: Haven’t hit the wonton mee yet, but I’ve had an amazing plate of satay and a tremendously tall ice kacang!

    @Betty: Oh thankyou! And yes. That’s my idea of a yummy vegetarian starter. Hooray for veges!

    @Arwen: And when you whip it out of the fridge and say you made it yourself, you look tres legendary (ultimate bonus!)

  • #7
    August 6th, 2009

    Grilled vegetables are a big part of our summer meals because they go well with so many dishes. Lovely!

  • #8
    August 10th, 2009

    […] antipasto dish, and Shez of One Bite More grills her peppers along with other vegetables to make a mixed grill plate for appetizers or a side dish. Peppers can also be pickled and turned into relish, and for […]

Shez