Crispy Chickpeas & Buttery Eggplant: Anna Jones’ Grilled English Menu Is All Vegetables and Very, Very Good
Summer in London can be short, so we make the most of it by spending as much time as we can outside — and for me that means evenings spent grilling. Grilled vegetables are everywhere right now in the London restaurant scene, and people are keen to recreate them at home. But while a move towards a veg-centered diet is relatively easy when we’re in the kitchen with our pots and pans, a lot of people get stuck when it comes to vegetables on the BBQ. I’m here to help!
These are some of my most loved grill recipes from my most recent book The Modern Cook’s Year (my diary of recipes through the cooking year).
For a crowd, I’ll cook all of these dishes and serve them with oil and za’atar-brushed flatbreads on big sharing platters, and then grilled pineapple for dessert.
If you can’t find lovage, a verdant savory summer herb, for the zucchini recipe, then a mixture of parsley and celery leaves will stand in.