Verdura Mista

• 2 aubergines (eggplants), sliced into rounds
• 2 heads fennel, sliced
• 3 courgettes (zucchini), sliced lengthways
• 1 bunch of asparagus
• 4 yellow patty pan squash
• 4 green patty pan squash
• 2 red peppers, charred and skins removed
• 2 orange peppers, charred and skins removed
• Extra-virgin olive oil
• Sea salt and freshly ground black pepper
• White wine vinegar
• 1 handful chopped basil leaves
• 1 clove garlic, finely sliced
• 1 handful fennel tops

1. Place all the vegetables on a hot barbecue or griddle pan and chargrill them for a few minutes on each side so you get those lovely black striped char marks.
2. Once blackened, your peppers will need to be placed into a bowl covered with some clingfilm and left to steam for a few minutes ?
3. you will now be able to remove their skins quite easily.
4. Mix all of the dressing ingredients together and season.
5. Place all the chargrilled vegetables into a large serving bowl and toss with the dressing.
6. Eat straightaway ?
7. this should not be served from the fridge, but at room temperature ?
8. lovely!

aubergines, fennel, zucchini, asparagus, yellow patty, green patty, red peppers, orange peppers, extravirgin olive oil, salt, white wine vinegar, handful, clove garlic, handful fennel tops

Taken from www.foodnetwork.com/recipes/jamie-oliver/verdura-mista-recipe.html (may not work)