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