Made for sharing grilled vegetables with green goddess sauce - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Made for sharing grilled vegetables with green goddess sauce By You Magazine - May 2, 2021 Vegetables cooked over an open flame are a simple delight, but you don’t really need a barbecue for this recipe – you can achieve the same effect by using a smoking-hot cast-iron griddle pan. The key is to not flip the vegetables too often. They’ll take on beautiful char marks and even taste a little smoky. Use any vegetables you like; you’ll need about 450g in total. Erin Scott SERVES 4-6 225g padrón peppers 3 courgettes or small summer squash, sliced lengthways into 2.5cm wedges 2 tbsp extra virgin olive oil 1⁄2 tsp fine sea salt 1⁄4 tsp freshly ground Black pepper Flatbread-style crackers, to serve GREEN GODDESS SAUCE 15g flat-leaf parsley leaves 15g basil leaves 1 tbsp tarragon leaves 1 tbsp chopped chives 2 anchovy fillets, rinsed 2 tbsp lemon juice 1⁄4 tsp fine sea salt 160g crème fraîche Make the green goddess sauce. Use a food processor to blend the parsley, basil, tarragon, chives, anchovies, lemon juice and salt until very finely chopped. Transfer the herb mixture to a bowl and stir in the crème fraîche. Taste and season with plenty of pepper and more salt if needed. Cover and store in the refrigerator until ready to serve (it will keep for up to 3 days). Heat a barbecue or cast-iron griddle pan over medium-high heat for 5 minutes. While it heats up, drizzle the peppers and courgettes or squash with the olive oil, and season them with the salt and pepper. Working in batches so as not to crowd the pan, place the vegetables on the griddle and cook, without stirring, until browned on the bottom side. Flip and cook on the other side until browned and just tender. This should take about 10 minutes in total. To assemble, spread the green goddess sauce across a large serving platter and arrange the grilled vegetables on top. Serve the flatbread crackers on the side. Now buy the book Our recipes are from Boards, Platters, Plates by Maria Zizka, published by Artisan Books, price £15.99. To order a copy for £13.59 until 16 May call 020 3308 9193 or go to mailshop.co.uk/books. Free p&p on orders over £20. Photographs: Erin Scott. Maria Zizka 2021 RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved