Recipe | Vege
Grilled Vegetable Antipasti

A couple of recipes for grilled vegetables. This is probably Galit's favourite dish. We eat it as a main with tahina, hummus, in pita bread, but more normally it would be a antipasti/starter before a separate main.

Wet Grilled Vegetable Antipasti (Steven Thomas)

My version uses an oil/soy sauce to baste the vegetables before grilling.

3 red capsicums, deseeded, and halved

  • Char the skin until black - I do this under the grill in the oven, but Marie Haviv does it over an open flame of the hob.
  • Cool.
  • Remove the skin
  • Slice into strips

6 tablespoons olive oil
3 tablespoons dark soy sauce

  • mix in a bowl

2 courgettes, sliced into strips
2 carrots, peeled and sliced into strips
1 aubergine, sliced big, salted, rinsed, wiped dry, then sliced into strips
8-12 whole mushrooms

  • In batches dip the vegetables (except the capsicum) in the oil mix to cover, then grill. I used to grill in the oven, but found that one of those specialised sandwich/ciabatta grills is much faster
  • Arrange on a platter, along with capsicum

[Optional} Virgin Olive Oil

  • If you want it even more "wet" then drizzle some oil over the top. Normally I only do this if we've guests coming.

Dry Grilled Vegetable "Antipati" (Robert Haviv)

Robert - Galit's dad - dry roasts his vegetables, then adds a dressing. For some reason Robert insists on calling this salad "Antipati". Robert doesn't use quantities, but basically he makes a lot each time and stores the excess in the fridge.

Courgettes
Aubergine
Capsicums

  • Cut everything into medium strips.
  • Grill a mix of Zucchini and Aubergine until cooked (dry)
  • Grill Capsicums until cooked (dry)
  • Mix together in bowl

Olive Oil
Salt
Lemon
Fresh Dill

  • Mix and add to salad.