Griddled Vegetable Medley

INGREDIENTS:

• A handful of fresh oregano leaves, roughly chopped
• A handful of fresh flat leaf parsley, roughly chopped 
• A handful of fresh mint leaves, roughly chopped
• 2 medium red onions, quartered
• 2 large courgettes, thickly sliced
• 1 large aubergine, thickly sliced
• A mix of seasonal coloured small peppers, sliced in half
• A splash of extra virgin olive oil
• 2 handfuls of cherry tomatoes, halved
• 1 bulb of garlic
• Freshly ground black pepper and salt to taste
• 250g cous cous, cook as per packet instructions
• Half a cucumber, deseeded and finely diced
• Half a lemon, juiced
• Flat breads, cook as per packed instructions

METHOD:

1. In a large Denby bowl place the red onions, courgettes, peppers and aubergine slices. Add half of the oregano and flat leaf parsley, drizzle with olive oil and season with salt and freshly ground black pepper. Mix together until all of the vegetables are lightly coated. Set aside.
2. Next cook the cous cous according to the packet instructions. Set aside to cool.
3. Once cooled, separate the grains lightly with a fork and mix in the mint, parsley, cucumber and cherry tomatoes. Add a good squeeze of lemon juice and salt and freshly ground pepper. Cover with a re-usable food wrap.
4. Heat up a Denby cast iron griddle pan to medium on the hob. Grill all of the vegetables and the garlic until nicely charred. Transfer them to a Denby chopping board.
5. Roughly chop and combine the veg. Add the remaining oregano and flat leaf parsley, season and drizzle with olive oil.
6. To bring everything together, spoon the tabbouleh into a large Denby serving bowl, top with the chopped vegetables and lightly mix.
7. Serve with red pepper houmous and warm flat breads. Enjoy!