Grilled Vegetables with Jason’s Hill Sauvignon Blanc

Serves: 4–6 | Prep Time: 15 minutes | Cook Time: 15–20 minutes

Ingredients

  • 2 red bell peppers, seeded and cut into large strips
  • 2 yellow bell peppers, seeded and cut into large strips
  • 1 large red onion, cut into wedges
  • 2 medium courgettes, sliced lengthwise
  • 1 aubergine, sliced into rounds or lengthwise
  • 250 g cherry tomatoes
  • 200 g mushrooms, halved
  • 3 tbsp olive oil
  • 2 cloves garlic, finely chopped
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • ½ tsp smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, roughly chopped

Method

1. Prepare the vegetables

Wash and prepare all the vegetables. Try to cut them into similar-sized pieces so that they cook evenly. Keep the cherry tomatoes and smaller vegetables slightly larger or whole to prevent them from becoming too soft.

2. Make the marinade

In a large bowl, combine the olive oil, chopped garlic, oregano, thyme and smoked paprika. Season generously with salt and freshly ground black pepper.

Add the lemon juice and mix well.

3. Coat the vegetables

Add all the prepared vegetables to the bowl and toss gently until they are evenly coated in the olive oil and seasoning mixture.

For extra flavour, allow the vegetables to marinate for 10–15 minutes before grilling.

4. Heat the grill

Preheat your grill, braai grid or grill pan to medium-high heat. Make sure the grill is hot before adding the vegetables — this will help create those delicious charred edges while keeping the vegetables tender inside.

5. Grill the vegetables

Place the vegetables directly onto the hot grill. Work in batches if necessary to avoid overcrowding.

Grill for approximately 3–5 minutes per side, turning occasionally, until the vegetables are tender and have beautiful char marks.

The cooking time will vary slightly depending on the vegetable and how thickly it has been sliced. The vegetables should be cooked through but still have a little bite.

6. Finish and serve

Transfer the grilled vegetables to a serving platter. Drizzle with a little extra lemon juice and scatter over the fresh parsley.

Taste and adjust the seasoning if necessary.

Serve warm as a side dish, or allow the vegetables to cool and enjoy them as part of a salad, with crusty bread, or alongside grilled meat or fish.