Grill-Baked Summer Vegetables with Salsa All' Agresto Recipe

How to Make Grill-Baked Summer Vegetables with Salsa All' Agresto?


Serve: 2


  • 3 tablespoons extra virgin olive oil

  • 4 small aubergines, halved

  • 3 plum tomatoes, halved

  • 2 large courgettes, cut into thick wedges

  • 12 asparagus tips, peeled and trimmed

  • 1 garlic clove, crushed

    For salsa all' agresto:

  • 30g / 1 oz almonds

  • 1 garlic cloves, crushed

  • pinch of sugar

  • 150g / 5 1/4 oz mixed herbs (flat-leaf parsley and basil)

  • 125 ml / 1/2 cup olive oil

  • 90 ml / 1/3 cup verjuice

  • salt and ground black pepper


  1. Preheat the oven to 220C / 425F.

  2. Heat a ridged grill pan until hot and brush with a little olive oil. Add in the aubergines, tomatoes, courgettes, asparagus and garlic.

  3. Grill the vegetables for approximately 7 minutes on each side. Make sure they are soft and slightly charred. Remove the vegetables and place in a well oiled gratin dish.

  4. To prepare the salsa all' agresto, put the almonds, garlic, sugar and herbs in a food processor and blend until roughly chopped.

  5. Add in the oil and verjuice, while the processor is running, in the thin stream through the funnel at the top. Add in salt and black pepper to taste.

  6. Spoon the salsa over the vegetables. Covered with tinfoil and bake for 6 minutes. Remove the tin foil and cook for a further 3 minutes until lightly golden.

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