Grilled market vegetables

Serve grilled vegetables as a side dish or for lunch with the fresh bread and cheeses you’ve also picked up from the market. An outdoor barbecue comes in handy here, but generally I use a long chargrill plate on the hobs — just open all the windows and doors to let the smoke out.

Ingredients

2 sprigs	Marjoram, or oregano leaves
6	Acid-free tomatoes, ensure they're ripe
12	Anchovy fillets in oil
2 tsp	Capers, drained
1	Extra virgin olive oil
4	Zucchini, small, cut into long strips
1	Eggplant, medium-sized, cut into 5mm rounds
1	Red pepper, cored, deseeded and cut into 8-10 long pieces
1 head	Raddichio, cut into about 6 pieces
2	Garlic cloves, thinly sliced
¼ cup	Basil leaves, torn
¼ cup	Mint leaves, torn

Directions

1. Core and slice the tomatoes lengthwise into about 8 pieces.
2. Sprinkle with salt and the herbs.
3. Chop 8 of the anchovy fillets and mix through the tomatoes along with the capers.
4. Drizzle over a little olive oil, cover and leave to marinate while you grill your vegetables.
5. Preheat a barbecue grill or chargrill plate
6. Place all the prepared vegetables in a large bowl, drizzle with a little olive oil and sprinkle with salt.
7. Place a batch of vegetables on the grill and cook until they have charred lines on all sides and begin to soften.
8. Transfer to a large serving plate, drizzle with extra olive oil and add some of the garlic.
9. Repeat with remaining vegetables and garlic.
10. Chop the remaining 4 anchovy fillets and scatter over grilled vegetables with the torn herbs.
11. Grind over black pepper. Top with the marinating tomatoes.

Chef's tip

Make a change and use whatever vegetables are on offer at the market on the day. It’s also really nice to include a fennel bulb, cut into long slices, about 3mm thick.