Recipe: Chargrilled Vegetables with Green Olives (food processor, grill pan)

CHARGRILLED VEGETABLES WITH GREEN OLIVES

3/4 cup green olives
1 tablespoon capers
5 tablespoons olive oil
1 tablespoon grated lemon zest
3 tablespoons lemon juice
freshly ground black pepper
3 bell peppers, assorted colors, seeded
2 medium zucchini, trimmed
2 medium onions, peeled
4 cloves garlic, peeled
2 tablespoons chopped fresh basil (to garnish)

Place the olives, capers, oil, lemon zest, and juice in a food processor and blend to a puree. Season with the black pepper and set aside.

Cut the bell peppers, zucchini, and onions into bite-sized pieces and place in a shallow dish. Cut the garlic cloves in half and add to the vegetables. Pour over the olive puree, stir, and leave in the refrigerator for 30 minutes, stirring occasionally.
Lightly brush or spray your grill pan with oil then place on a moderate heat until hot. Drain the vegetables then cook in the pan for 15-20 minutes or until down and the vegetables have begun to char slightly. You may need to cook the vegetables in two batches.

Sprinkle with basil and serve.

Serving Ideas: Great with polenta.

Servings: 4
Source: Modern Grill Pan Cooking by Gina Steer