Recipe of the Week – 2nd June 2014 – Seared Aubergines, Courgettes and Peppers with Lemon and Garlic

This is a wonderfully simple recipe which is open to many variations, but I think that simplicity is the key here – let the veggies do the talking!

Serves 4


2 medium aubergines, sliced lengthways in 10cm slices
2 medium courgettes, sliced lengthways
2 peppers (I used red and yellow), deseeded and quartered lengthways
2 tbs olive oil
Salt and pepper

For the Dressing
1 tsp salt
2 tbs olive oil
Small handful of fresh parsley, roughly chopped
2 garlic cloves, crushed
2 tsp lemon juice


1. Brush a large griddle pan with a little olive oil and gently fry the vegetable slices until seared on both sides. Turn halfway through to get a criss-cross pattern. Set aside the vegetables when cooked.

2. Whisk together all of the dressing ingredients and chill in the fridge for 10 minutes.

3. When ready to serve, arrange the vegetables on a plate, pour over the dressing and serve with humous and a fresh salad.


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