Mixed Grill with Parsley Oil

This recipe was shared by CSA member Elaine – and does it ever look good! Elaine used kohlrabi, eggplant, and zucchini, but you could use lots of other veg too, like green beans and potatoes!

Mixed Grill with Parsley Oil

This recipe comes from the blog Year of Plenty, who got the recipe from Ottolenghi.


Parsley Oil

  • 3/4 cup flat leaf parsley leaves and stalks
  • 1/3 cup olive oil
  • 2 garlic cloves crushed
  • 1 1/2 tbsp lemon juice
  • Salt and black pepper


  • 1 medium zucchini
  • 1 kohlrabi
  • 1 small eggplant
  • 3 to 4 tbsp olive oil
  • 41/2 oz Manari or anari cheese I used Halloumi


  1. Peel and slice kohlrabi lengthwise in ½ then in 3/8 inch slices.
  2. Cut zucchini in 3/8 inch slices
  3. Slice the eggplant 1/4 inch thick
  4. Slice the cheese 1/4 inch thick
  5. To make the parsley oil, blitz the parsley in a food processor with the other ingredients until you get a bright green runny sauce. Reserve for later to drizzle over cooked vegetables.
  6. Keeping the ingredients separate toss each one in olive oil to coat then grill until nice char marks on each side. Eggplant will take the longest 6 minutes, then add zucchini and kohlrabi, grilling until all vegetables are done. Add cheese and grill lightly then transfer all ingredients into a serving bowl and toss with parsley oil.