Griddled vegetables with garlic and parsley
Aubergine, courgette, red peppers, onion, mushrooms and green asparagus cooked on a hot griddle with coarse salt and dressed with olive oil, garlic and parsley. A light weeknight supper in Spain, with bread; also roasted in the oven or served with romesco sauce.
- 37 minTime
- 37 minHands-on
- 4Portions
- ≈ €1.55per portion
- 500kcal per portion
Ingredients for 4 portions
- 1Aubergine, in 1 cm slices
- 1Courgette, sliced lengthways
- 2Bell peppers, red, in wide strips
- 1Yellow onion, in thick slices
- 250 gMushroom, halved
- 250 gGreen asparagus, trimmed
- 3 tbspOlive oil, for the griddle
- to tasteSalt
- 2 clovesGarlic, finely chopped
- 2 tbspParsley, chopped
- 4 tbspOlive oil, for the garlic oil
On the side
- 8 slicesBread
Method
- Wash the vegetables. Slice the aubergine into rounds and the courgette lengthways, cut the peppers into wide strips and the onion into thick slices. Halve the mushrooms and snap the woody ends off the asparagus.
- Mix the garlic, parsley and oil in a small bowl.
- Heat a griddle pan or frying pan over a high heat and brush the vegetables with oil. Cook them in batches until tender and marked: aubergine, onion and peppers for 4–5 minutes per side, courgette, mushrooms and asparagus for 2–3 minutes per side. Sprinkle with coarse salt.
- Arrange the vegetables on a platter, spoon over the garlic and parsley oil and serve with bread.
The cost is estimated from average prices in Spain (MAPA – Panel de Consumo Alimentario en Hogares (Ministerio de Agricultura, Pesca y Alimentación), 2026-07).
