12
James Martin Healthy Table Top Grill
RECIPES
CHARRED VEGETABLE PANNINI WITH BASIL OIL
Serves 4
1 Large Fresh Bloomer
2 Courgettes
1 Aubergine
3 Red Peppers
2 Yellow Peppers
1 Red Onion
1 Fresh Basil Plant
100g Rocket
30g Fresh Parmesan Cheese
Extra Virgin Olive Oil
Rock Salt
Black Pepper
Pesto:
100g Basil
1 Garlic clove
Olive oil
seasoning
METHOD
Place the griddle on a high heat and leave to get hot, meanwhile thinly slice the
courgettes and aubergines into long strips, season and drizzle with olive oil.
Cut the peppers in half and remove the seeds and stalk and place on an oven tray,
drizzle with olive oil and cook in a high oven for 10 minutes to colour the skin.
Remove from the oven and place in a bowl and cover with cling film and leave to
cool. Once cold remove the skin and leave to one side.
Place the slices of courgette and aubergines on the griddle pan and cook both sides
and remove. Cut a hole in the top of the loaf and carefully hollow out the middle
leaving an empty shell and the lid.
Place a layer of each vegetable in the bottom with seasoning on each layer and,
pesto and sliced red onion. Try to keep all the colours separate so you create lots
of different layers and colours. Once the loaf is full to the top, replace the lid and
wrap in cling film and place in the fridge to chill.
Remove the loaf from the fridge and cut into wedges and serve on a plate with the
salad on the side.
Top with the fresh Parmesan cheese that you have shaved with a potato peeler.
