Allergy Mums / Support for families with allergies

publication date: Feb 2, 2016

Grilled Vegetables

Grilled Vegetables

I know this is easy...but it's taken me a stupid amount of time to get this right. I think I've been mixing too many vegetables up in the past - ones that don't have a similar water quantity so they cook at different times. Now I'm sure that you can put them in the oven at different points but I either forget, or seem to get the timings wrong. So when grilling vegetables I stick to ones that take a similar cooking time and have a similar density.

Free From: Gluten, Soya, Dairy and Egg

Prep Time: 10 minutes

Cooking Time: 25 minutes



3 courgettes

3 red, yellow or orange peppers or a mix (I don't like green!)

Olive Oil

Salt and Pepper

2 tablespoons brown sugar or demerara sugar

3 medium Portobello mushrooms plus 1 tablespoon dairy free margarine



Preheat your oven to 200°C, 390°F

Slice the courgettes lengthwise to get a long slice of the vegetable - about 3 mm thick will do. I don't like them in little circles - they disappear to nothing.

Chop the peppers into quarters, and then cut each quarter in half (lengthwise). Again so you've a long slice of pepper that's similar shape to the courgette.

Toss the vegetables in olive oil. Sprinkle the demerara sugar over them and toss again.

Put 1 tablespoon of oil in a roasting pan and pop it into the oven for 5 minutes

When the oil is hot toss in the vegetables - the pan should sizzle a bit.

Put the mushrooms in the pan as well - dotted with dairy free margarine. They will just sit there and cook untouched.

After 10 minutes turn the courgettes and peppers over, and continue cooking for another 10-15 minutes or until the vegetables are caramelised and brown at the edges.

Serve warm, or at room temperature with hummus and flatbread.

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