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From charred lettuce to stuffed peppers: Yotam Ottolenghi's recipes for grilled vegetables

15 days ago   |   By The Guardian

Grilled peppers stuffed with spring onions and cheese, roast leeks with beetroot tahini and nutty salsa, and charred romaine with sweetcorn relish and a spicy buttermilk dressing I love putting vegetables on a griddle or barbecue: they look great (those charred black stripes look fabulous against the vegetable in question's colourful background), they taste great (those charred black stripes equate to more flavour and more texture) and there is something reliably robust and unprecious about them that, arguably, their sausage friends don't always display. Stuff them, roast them, grill them...
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