FishGarlicPescatarianSides & Salads

Grilled Vegetables with Nutty Topping

This assortment of nutty grilled vegetables are garlicky and delicious and are the perfect condiment to any meat or fish dish. An easy and quick to make recipe that always gets great reviews!

Prep Time: 15 mins
Cooking Time: 15 mins
4 people

Used in this recipe

Ingredients

8 tbsp Filippo Berio Extra Virgin Olive Oil
Freshly ground black pepper
4 medium courgettes
1 yellow and 2 red peppers, deseeded
1 large aubergine
2 tbsp freshly chopped herbs, eg: parsley, oregano

Topping:

3 tbsp Filippo Berio Olive Oil
2 garlic cloves, crushed
50g fresh breadcrumbs
50g chopped hazelnuts or peanuts

Method

Mix 5tbsp of the Extra Virgin Olive Oil with seasoning.
Cut the courgettes lengthways into thick slices, quarter the peppers lengthways and slice the aubergine slightly on the diagonal. Brush all the vegetables with the seasoned oil.
Grill all the vegetables for 6-10 minutes on the barbecue, turning them until charred and tender, brushing with the oil.
Arrange the vegetables on a serving plate. Drizzle over the rest of the Extra Virgin Olive Oil and scatter with fresh herbs.
Heat the olive oil in a large frying pan over a low heat before adding garlic, breadcrumbs and nuts; stir over a medium heat until crisp and golden. Season and sprinkle over the vegtables.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.