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Vegetable Feast

Christmas greetings!

Much eating, drinking, and partying after,  I hope your digestion is still sound and well.

It feels right to do a vegetable dish today.

This recipe is adapted from Jamie Oliver’ s cook book.  It requires a little bit of patience but it is well worth it, as it captures the beautiful flavors of fresh vegetable and would surely make you feel spoiled eating it.

Ingredients

1.  One large egg-plant (aubergine)

2.  Two zucchini (courgettes)

3.  One red capsicum (pepper)

4.  One bunch of asparagus

5.  A few  fresh basil leaves

6.  Two cloves of garlic, minced

7.  Olive oil  3 to 4 tablespoons

8 .  Red wine vinegar 2 tablespoons

9.   Salt and pepper

Method

1.  Slice eggplant and zucchini lengthways into long strips ( about 1/2 cm thick)

2.  Remove the wood end of asparagus and cut them in half

3.  Heat up a flat bottom pan (preferably a cast iron one) to high heat without any oil

4.  Put the whole capsicum into the pan and leave to slowly grill

5.  At the same time arrange some vegetable slices to cover the rest of the pan

6.  Dry grill the vegetable slowly adjusting the heat, turning them occasionally until charred and soft

7.  Remove the cooked vegetable to a plate and add another batch of  uncooked vegetable to the pan, while leaving the whole capsicum continue to cook

8. When all the vegetables are cooked , the capsicum should be thoroughly cooked by now with charred skin separating from the flesh

9.  Remove carefully the black skin on the capsicum as much as possible and open it up to scrape away the seeds. Tear the capsicum up into strips and add them to the other vegetables

10.  Dress the vegetables with olive oil, red wine vinegar, a pinch of salt and pepper. Toss it gently together

11.  Fold in basil leaves and garlic

Serve with a piece of grilled fish, you might think you are in heaven…

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