Any grilled veg with mustard and Parmesan dressing from Ottolenghi Test Kitchen - Shelf Love (page 166) by Yotam Ottolenghi and Noor Murad

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Notes about this recipe

  • Ganga108 on July 20, 2025

    Recipe also here: https://www.theguardian.com/food/2020/may/23/yotam-ottolenghi-recipes-grilled-lamb-shawarma-kebab-grilled-bread-tomato-grilled-vegetables

  • Ganga108 on July 20, 2025

    Ottolenghi and OTK can be a bit over the top with process sometimes. I just baked a tray of veggies that had been tossed (together) with oil and S&P, and served them with parsley and the delish dressing. Yum. I'd use the same dressing in Summer with grilled veg from the garden - usually capsicum, zucchini and eggplant (tossed together and grilled together).

  • nlehrer on July 18, 2025

    So simple and delicious!

  • treay on November 11, 2024

    I cooked the grilled veggies in the oven, (too cold to have a BBQ) but finished the boiled potatoes in a grill pan. The dressing was delish!

  • Clog on July 01, 2024

    I agree with KarinaFrancis about the over-complication. I also used the grill rather than a griddle (I think the Americans call this broiling) which saved even more time. If you do this, just check that your grill pan is big enough to take all the veg.

  • averythingcooks on November 30, 2023

    As written, the dressing is just too lemony for us.

  • KarinaFrancis on September 25, 2023

    The folk at OTK have a knack for over complicating things. I ignored the directions to use a separate bowl for each veg and just used a Pyrex to hold all the veg and oil them up and one smaller bowl to toss the zucchini and peppers with the dressing. The onion and asparagus, I just drizzled the dressing over while on the platter. Charred onions are a delicious discovery

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