Grilled vegetables: the ideal garnish!
4 medium-sized carrots, chopped in half
2 leeks, chopped in half
For the vinaigrette:
Borges Garlic olive oil
Maldon salt flakes
Step by StepWarm the frying pan or griddle pan and brush a thin layer of extra-virgin olive oil over the surface to stop the vegetables from sticking. Chop the vegetables into 3 or 4 mm slices, except for the carrots and leeks, which you should chop in half.
As there won’t be room to do all the vegetables at once, grill them bit by bit. The times will vary depending on the thickness of the slices and the grill. Roughly speaking, carrots need about 10 minutes each side; aubergines and potatoes, about 8 minutes per side; courgettes, about 6 minutes; and leeks, with their high water content, only about 3 or 4 minutes per side. Brush the vegetables with a little Borges Original extra-virgin olive oil.
Serve with a vinaigrette made with Borges Garlic olive oil, which will add a lovely delicate flavour of garlic, and ground almonds. Sprinkle some Maldon salt flakes on top.