Ingredients
1 red pepper
1 yellow pepper
100ml/3½fl oz light olive oil
1 courgette
1 aubergine
6 large mushrooms
1 red onion
1 artichoke heart, choke removed
3 small leeks, split and washed
salt and black pepper, freshly ground
a selection of salad leaves
100ml/3½oz virgin olive oil
50ml/2fl oz balsamic vineg
ar
100g/4oz parmesan, shaved with a peeler
1 tbsp chopped fresh thyme
1 tbsp chopped fresh parsley
1 tbsp black peppercorns, cracked
Method
1. To prepare the vegetables, rub the peppers with a little light olive oil and roast them under a very hot grill (or in a very hot oven) until the skins are blackening.
2. Peel, seed and slice each one into six pieces.
3. Slice the courgettes and aubergine into 1cm/½in slices and drizzle lightly with light olive oil.
4. Cut the onion and the artichoke heart into six wedges.
5. Blanch the onion wedges and the leeks in a pan of boiling salted water for 2 minutes each and refresh them under cold water.
6. Preheat the grill. Arrange all the vegetables separately on grill trays and brush lightly with olive oil. Season with salt and pepper.
7. Grill each vegetable separately until just cooked. The peppers and the artichoke only really need 1-2 minutes while the mushrooms, onion, courgette and aubergines will take about 5 minutes each.
8. To serve, arrange the vegetables attractively on the plates and place a few mixed salad leaves in the centre of each arrangement.
9. Drizzle with the virgin olive oil and the balsamic vinegar.
10. Sprinkle with the parmesan, herbs and black pepper.
