Grilled and Roasted Vegetables with Green Goddess Sauce Cooking

Grilled and Roasted Vegetables with Green Goddess Sauce

Prep Time – 20 mins

Cook Time – 30-40 mins

Serves 4-6

Ingredients:

For the vegetables:

  • 1 aubergine, halved
  • 2 red peppers, quartered and deseeded – leave the pith
  • 1 yellow pepper, quartered and deseeded– leave the pith
  • 2 red onions, cut into wedges/chunks
  • 200g cherry tomatoes on the vine
  • 1 courgette, cut into thick strips lengthways
  • 1 Hispi cabbage, quartered
  • 200g runner beans, trimmed
  • Olive oil
  • Salt and pepper

For the Green Goddess Sauce:

  • 80g Greek yoghurt
  • 80g mayonnaise
  • 1 small bunch parsley
  • 1 small bunch basil
  • 1 small bunch chives
  • 1 tbsp tarragon leaves, chopped
  • 1 clove garlic, roughly chopped
  • 2 tbsp lemon juice
  • 2 tbsp olive oil
  • Salt and pepper to taste

For the couscous:

  • 200g couscous
  • 300ml hot water
  • Salt and Pepper
  • 4 tbsp olive oil
  • 1 lemon, zested
  • 2 spring onions, sliced
  • 50g chopped herbs, .e.g. Parsley, chives & coriander

To serve: Lemon wedges

For the vegetables

  1. Heat the oven to (200 degree oven) 220°C/ 200°C fan /Gas 7. 
  2. Cut the red onion and red peppers, then align on the large baking tray with the cherry tomatoes. Brush them all with olive oil—you can use a paint brush.
  3. Prepare the aubergine by placing the halves cut side up. Use a sharp knife to make parallel cuts into the flesh, about 1 cm apart, without cutting through the skin. Rotate the aubergine 90 degrees and make another set of cuts, creating a grid pattern. 
  4. Arrange the aubergines with the rest of the vegetables and brush it with olive oil as well.  (Doesn’t say or show anything about seasoning it) Arrange the aubergines, red peppers, red onions and cherry tomatoes on a large baking tray. Drizzle with olive oil and season well with salt and pepper.
  5. Roast in the oven for 20-25 minutes, turning halfway through, until tender and slightly charred. If they are not charred to your desire, place under a hot grill for a few minutes. 
  6. For the courgette slices, brush them with olive oil and lay on the grill vertically. Don’t move these until you flip them, as it can muddle the stripes. Cut the Hispi cabbage into quarters and grill it flat-side down, next to the courgette. Feel free to grill asparagus as well, charring it.  While the vegetables are roasting, heat a griddle pan over medium-high heat. Brush the courgette, cabbage and runner beans with olive oil. Grill for 5-7 minutes on each side, or until they are tender and have grill marks.
  7. Once the roasted vegetables are done, arrange all the veg on a large serving platter. If you want the remaining veg to char a bit more, feel free to place the tray higher in the oven and set it to grill.


For the Couscous:

  1. Fully submerge coucous in boiling water. 
  2. In five minutes time, it will have absorbed the water and cooked the coucous. Let it sit as you move to the sauce.
  3. Once its cooked, feel free to add in a bit lemon zest (just the yellow skin, no pith).
  4. Add in a mixture of all the herbs, chive, parsley and taragon. Give it a good mix, then add some salt, pepper, and olive oil.

 

For the Green Goddess Sauce:

  1. Prepare the Green Goddess Sauce by combining everything in a food processor. Remove the basil stalks and add the leaves along with a tablespoon of lemon juice. Blend until smooth and season with salt and pepper to taste.
  2. Serve warm or at room temperature with the green goddess sauce on the side, with your choice of basil and/or goat cheese. Incorporate a piece of toasted bread for a little extra crunch.