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Rated excellent by our customers

BBQ'd and marinated summer vegetables

A winner with barbecues.

Posted by: kim




30 - 60 mins

Skill Level




Courses etc.


You will need

4 red peppers More products
3 aubergines, cut into finger thick rounds More products
3 courgettes, cut diagonally into finger thick slices More products
4 red onions, cut into finger thick rounds More products
large bunch flat-leaf parsley, chopped More products
2 garlic cloves, crushed More products
8 tbsp or 1/2 cup olive oil More products
2 lemons, juiced More products
1 tsp black peppercorns, freshly crushed More products
1 tsp juniper berries, freshly crushed More products
a few sprigs fresh rosemary, leaves only More products
1/2 tsp sea salt or to taste More products

Need help converting measurements? View our recipe measurement conversion tables here.


  • Whisk dressing by mixing the olive oil, lemon juice, black peppercorns, juniper berries and rosemary leaves in bowl large enough to take all the vegetables once cooked.
  • Heat a griddle pan and blacken the peppers on all sides. Or alternately, brown the peppers in the oven.
  • Put in a bowl and cover with a plate until cool to touch.
  • Griddle the other veg, without oiling, until charred on each side and softening.
  • As they cook toss them straight into the dressing, separating onions into rings.
  • Peel peppers, reserving the juice in the bowl, deseed and cut into strips.
  • Toss in with the rest of the veg, then strain the juice over.
  • Leave everything to cool and then season with sea salt to taste.
  • The salad can be kept in the fridge for 2 days, but bring it out a few hours before serving.
  • Stir through the parsley and garlic just before serving.

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Shopping List

Red Pepper ORGANIC
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Aubergine ORGANIC
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Courgette ORGANIC
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Red Onions ORGANIC
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Fresh Flat Parsley ORGANIC
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Extra Virgin Olive Oil ORGANIC
Meridian (500ml)
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Black Peppercorns ORGANIC
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Juniper Berries ORGANIC
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Cut Rosemary ORGANIC
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Fine Sea Salt
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