Waitrose and Partners
Mediterranean vegetables with red mojo sauce

Mediterranean vegetables with red mojo sauce

The grilled mediterranean vegetables are complemented perfectly by the spicy red mojo sauce. 

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Source of fibre
  • Serves4
  • CourseSide
  • Prepare20 mins
  • Cook12 mins
  • Total time30 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 2 aubergine
  • 2 courgette
  • 200g mixed Romano peppers
  • 4 sprig/s thyme, leaves only
  • 3 sprig/s Cooks' Ingredients Rosemary, leaves only
  • 4 tbsp olive oil
  • 50g Stoneless Manzanilla Olives, Filled With Piquillo Pepper, pitted, or Waitrose Black Pitted Olives

For the sauce

  • 400g jar hot piquante peppers, (e.g. Peppadew)
  • 1 tsp cumin
  • 2 garlic cloves, roughly chopped
  • ½ tsp chipotle tabasco, plus an extra 0.5 tsp if required
  • 2 tbsp red wine vinegar
  • 4 tbsp sunflower oil
  • pinch smoked paprika


  1. Trim the aubergines and courgettes and cut them lengthways into 1cm slices. Halve the peppers lengthways and cut out the stalks and seeds. Finely chop the herbs. Mix the vegetables in a large bowl with the herbs, olive oil and seasoning until coated. Set aside while you prepare the sauce.

  2. Drain the jar of peppers and pat dry with kitchen paper. Lightly toast the cumin seeds in a dry frying pan. Put all the sauce ingredients into a food processor with ½ tsp salt and blitz to make a fairly smooth sauce. Transfer to a bowl.

  3. Light the barbecue (or grill/griddle). When hot, cook the vegetables for 5-6 minutes, turning until charred on both sides and tender. Transfer to a platter and scatter over the olives. Serve with the sauce.

Cook’s tip

The sauce will keep for a week covered in the fridge and the veg can be prepared several hours in advance then stored in the fridge.


Typical values per serving when made using specific products in recipe


1,398kJ/ 338kcals



Saturated Fat












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