Maille Canada

Chargrilled Vegetables

Chargrilled Vegetables


  • 50ml olive oil
  • 550g small sweet peppers (a mix of yellow, red and orange ones, if possible), cut in half lengthways and deseeded, leaving the stalk on

For the salsa verde

  • 10g parsley leaves, finely chopped
  • 10g basil leaves, finely chopped
  • 5g mint leaves, finely chopped
  • 2 tsp capers (rinsed if salted, drained if brined), finely chopped
  • 2 anchovy fillets, finely chopped
  • 1 tbsp lemon juice
  • ½ garlic clove, peeled and crushed
  • 3 tbsp olive oil
  • 1 tbsp Maille Dijon Wholegrain Mustard
Maille A l’Ancienne Squeeze

Maille Dijon
Wholegrain Mustard



  1. Prepare the salsa verde by hand chopping all of the ingredients so you have a nice rustic sauce. It is best to do this fresh so the herbs stay nice and green. Add all the chopped ingredients to a bowl and mix together.
  2. Coat the peppers in oil and lay them on a hot barbecue for 4 minutes, turning constantly so they are charred but not burnt. Take off the grill when cooked and prepare the croutons.
  3. Toss the bread in the remaining oil and 1 tbsp of Maille Dijon Wholegrain Mustard and grill, turning contsantly to toast them and get bar marks on.
  4. Arrange the peppers and croutons on a bed of watercress on a platter and enjoy with the refreshing salsa verde.

Looking for the ideal pairing? Ask our Mustard Sommelier by tweeting him at #AskMaille