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Grilled Vegetables with Red Pepper Puree

30 minutes


4 Person

Great vegetarian dish. Good flavours and visuals. Feel free to add different vegetables.

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Adjust Servings
4 x Large Red Peppers
3 x medium sized carrots
2 x medium sized sweet potatoes
3 x medium sized onions
1 x ripe platino
300g broccoli florets
4 garlic cloves
Olive Oil
Salt, pepper


Cut one of the onions into slices. Crush the garlic cloves. Heat a casserole, add 100 ml of olive oil. Add the onions and garlic.
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Chop two of the peppers, add to the onion/garlic mix. Reduce heat and cook until all is soft with the minimum of colour, say thirty minutes.
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Blend in a liquidizer, pass and keep warm.
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Peel and cut the vegetables, including remaining peppers and onions into attractive shapes. Circles, batons, nothing too small.
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Toss all the vegetables in a little olive oil, salt and pepper. Either, grill, sauté, taking a colour on the vegetables, especially nice if you’ve used a grill.
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Keep on top of the cooking process, and make sure the vegetables are cooked. Remove from heat, keep hot if you’re waiting for stragglers, say the sweet potatoes are taking longer.
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Distribute the pepper purée amongst plates. Now do the same with the vegetables, creating a colorful attractive presentation. Garnish with coriander leaves.
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I used a tangible for the presenation, though any nice plate will work.

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