13 September 2014,13:33 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Puree the marinade ingredients in a blender until smooth.
  • Cut the onions and garlic in half crossways and the courgettes and chicory lengthways. Cut the yellow pepper into quarters and slice the aubergine lengthways.
  • Place the vegetables in a single layer in a dish. Brush with the marinade and sprinkle with olive oil. Cover and marinate for at least 2 hours, preferably overnight.
  • Remove the vegetables, scraping off and reserving the marinade, and place on a rack over medium-hot coals or under a preheated grill. Grill for 15 minutes, brushing with oil and turning, until tender and beginning to blacken.
  • Meanwhile, cook the vermicelli. Drain, return to the pan and toss with the reserved marinade. Arrange a nest of vermicelli on 4 plates and top with a selection of grilled vegetables.


  • 4 small red onions, unpeeled
  • 4 heads of purple 'wet' garlic
  • 6 small courgettes
  • 4 small plump heads of chicory
  • 2 aubergines
  • 2 large yellow pepper
  • 150 grams egg vermicelli


  • Handful of torn basil leaves
  • Handful of fennel fronds
  • Handful of coriander, trimmed and chopped roughly
  • 1 inch piece fresh ginger root, chopped finely
  • 4 large garlic cloves, chopped
  • 2 fresh chilli, deseeded and chopped
  • Juice and finely grated zest of 1 lime
  • 10 tablespoon sesame oil
  • 100 grams peanuts, toasted
  • 2 teaspoon muscovado sugar
  • 1 teaspoon salt

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