Great on a sandwich and also work in a salad or as antipasti. If you have any of the aromatic oil left over, it’s great on pasta and salad.

Prep 15 min
Cook 1 hr
Serves 4

1 medium fennel bulb
200ml olive oil
Salt and black pepper
240g baby aubergines, trimmed and quartered (or 1 regular aubergine, cut into 10cm x 2cm wedges)
5 multicoloured Romano peppers
2 large mild red chillies
1 garlic bulb, top fifth trimmed to expose the bulbs
1 lemon – skin finely shaved of in 6 strips, then juiced, to get 2 tbsp
10g oregano
2-3 spring onions, finely sliced
5g dill, roughly chopped
½ tbsp coriander seeds, toasted and crushed
½ tbsp pink peppercorns, toasted and crushed

Heat the grill to its highest setting and put a rack at the top of the oven. Cut the fennel in half lengthways and then into 1.5cm-thick batons, keeping some base attached, so the pieces hold together. Gently toss the fennel in a teaspoon of oil and a good pinch of salt, then lay out on a large oven tray.

Toss the aubergines in a teaspoon of oil and a good pinch of salt, and lay cut side up on the same tray. Grill for 12 minutes, until well charred, then transfer the aubergines to a large bowl. Turn over the fennel pieces, grill for another six minutes, then add to the aubergine bowl.

Turn off the grill and set the oven to 220C/425F/gas 7. Put the peppers and chillies on an oven tray lined with baking paper. Drizzle a little oil over the garlic bulb, sprinkle with salt and pepper, then wrap tightly in foil and add to the pepper tray. Roast for 25 minutes, turning halfway, until the peppers are blackening on both sides. Remove the peppers and chillies, and roast the garlic for 10 minutes more.

Put the peppers and chillies in a bowl, cover tightly with clingfilm, leave for 30 minutes, then peel off the skin, discarding the seeds, stalks and any liquid. Tear the peppers into 8cm strips, roughly chop the chillies and put both in the fennel bowl.

When cool enough to handle, unwrap the garlic and squeeze out the flesh into the fennel bowl. Add the remaining oil, the last six ingredients, half a teaspoon of salt and a good grind of pepper, and mix gently to coat. Ideally, leave .

Source: https://www.theguardian.com/lifeandstyle/2018/jun/16/yotam-ottolenghi-picnic-recipes