Chargrilled Zucchini & Capsicum with fresh English spinach

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Crunchy chargrilled slices of vegetables with fresh herbs – another perfect Gourmet Vegies Chef’s Combo –  Escape to Asia 


2 large Zucchini – sliced

1 large Capsicum – slice

400-500g English spinach

Thai basil leaves – handful, torn

1 cup Mint leaves, torn

Chilli Mild – finely sliced and de-seeded

Olive oil

Lemon juice


  1. Place zucchini and capsicum strips in a bowl and add olive oil, chilli, salt and pepper. Toss until all of the strips are covered with oil and combined.
  2. Heat a ridged grill pan until smoking hot and grill the strips until tender yet crunchy, about 4 minutes each side and drain on paper towels.
  3. Toss the zucchini and capsicum strips in the lemon juice, mint, thai basil and add some more extra virgin olive oil. Serve on a bed of fresh English spinach.

Download recipe PDF here