60min 4 ppl
Grilled Vegetable Escabèche Provençale
60 minutes
4 people
Hardover 60 min or 12+ steps
60 min · 15 steps
Hard: over 60 min or 12+ steps
265 kcalper person
Protein 4g
Carbs 18g
Fats 17g
About this dish
Charring peak-season Provençal vegetables over a screaming-hot griddle before bathing them in a warm saffron and sherry vinegar escabèche gives this dish a smoky depth no cold marinade can match. The acid brightens and gently preserves the vegetables, so the flavour actually deepens over a day or two in the fridge — a make-ahead starter built for patience.
Allergy Info
Sulphites
Diet Info
Vegan
Ingredients
Fresh Produce
- Auberginecut into 1cm rounds1 medium
- Courgettescut on the diagonal into 1cm slices2 medium
- Red peppersdeseeded and quartered2 whole
- Yellow pepperdeseeded and quartered1 whole
- Fennel bulbtrimmed, cut into 5mm wedges through the root1 whole
- Spring onionsroots trimmed, left whole8 whole
- Garlic clovesvery thinly sliced4 cloves
- Banana shallotvery thinly sliced into rings1 whole
- Fresh thyme2 sprigs
- Fresh rosemary2 sprigs
- Fresh bay leaves2 whole
- Orange zestpith removed1 strip (5cm)
- Lemon zestpith removed1 strip (5cm)
- Fresh flat-leaf parsleyroughly torn, to serve2 tablespoons
- Fresh tarragon leavesto serve1 tablespoon
Dried Goods
- Caster sugar1 teaspoon
Spices & Seasonings
- Flaky sea saltdivided1 teaspoon
- Coriander seedslightly crushed1 teaspoon
- Fennel seeds1 teaspoon
- Black peppercornslightly crushed0.5 teaspoon
- Saffron threads1 pinch
Oils & Condiments
- Extra-virgin olive oildivided, plus extra to finish6 tablespoons
- Dry sherry (fino or manzanilla)120 ml
- Sherry vinegar100 ml
- White wine60 ml
Utensils
- Griddle pan
- Pestle and mortar
- Small saucepan
- Serving platter
Method
1
Sprinkle the aubergine rounds with half the salt and leave on a rack to drain while you prepare the rest: slice the courgettes, quarter the peppers, cut the fennel into wedges, trim the spring onions, and thinly slice the garlic and shallot. Lightly crush the coriander seeds and peppercorns, then bloom the saffron in 2 tablespoons of boiling water.
Approx. 15 minutes
2
Pat the aubergine rounds completely dry with kitchen paper.
Approx. 2 minutes
3
Heat a griddle or heavy grill pan over the highest heat until lightly smoking. Brush the aubergine, courgette and fennel with 3 tablespoons of the olive oil and season lightly.
Approx. 5 minutes
4
Griddle the aubergine in a single layer for 3–4 minutes per side until deeply charred and tender, then transfer to a wide, deep dish.
Approx. 8 minutes
5
Griddle the courgette slices for 2–3 minutes per side until char lines form and they bend easily; add to the dish.
Approx. 5 minutes
6
Griddle the peppers skin-side down for 4–5 minutes, then flip and cook for a further 2 minutes until the skins blister and blacken slightly; add to the dish.
Approx. 7 minutes
7
Griddle the fennel wedges for 3–4 minutes per side until charred and just softened at the core; add to the dish.
Approx. 7 minutes
8
Griddle the spring onions whole for 2–3 minutes, turning once, until charred and collapsed; add to the dish.
Approx. 3 minutes
9
Reduce the heat to medium-low. Warm the remaining 3 tablespoons of olive oil in a small saucepan and cook the garlic and shallot gently for 3–4 minutes until softened and just golden at the edges.
Approx. 4 minutes
10
Stir in the crushed coriander seeds, fennel seeds, crushed peppercorns, thyme, rosemary, bay leaves, and orange and lemon zest, and cook for 1 minute until fragrant.
Approx. 1 minutes
11
Pour in the sherry and let it bubble for 1–2 minutes to cook off the alcohol.
Approx. 2 minutes
12
Add the sherry vinegar, white wine, bloomed saffron and its liquid, and the sugar. Bring to a gentle simmer for 2 minutes, then taste and adjust the seasoning — it should be tangy, aromatic and only lightly sweet.
Approx. 2 minutes
13
Pour the hot escabèche liquid evenly over the grilled vegetables, pressing down gently so everything is mostly submerged.
Approx. 2 minutes
14
Cool to room temperature, then cover tightly and refrigerate for at least 12 hours, ideally 24–48 hours, before serving.
Approx. 720 minutes
15
Remove from the fridge 45 minutes before serving to take off the chill. Arrange on a platter, spoon over the marinade, finish with a drizzle of olive oil, and scatter with parsley and tarragon.
Approx. 45 minutes
