Recipe

Char-grilled vegetable salad

Feb 12, 2008 1:00am
  • 15 mins cooking
  • Serves 6
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Ingredients

Char-grilled vegetable salad
  • 1 red capsicum, cut into quarters, seeds and membrane removed
  • 1 yellow capsicum, cut into quarters, seeds and membrane removed
  • garlic oil, for brushing
  • 200 gram kumara, peeled and sliced into 0.5cm rings
  • 2 baby eggplants, thinly sliced lengthways
  • 2 zucchinis, thinly sliced lengthways
  • 1 large red onion, cut into thin wedges
  • 1 cup parsley sprigs
  • 1/2 cup black pitted olives
  • 100 gram feta, crumbled
Dressing
  • 1 teaspoon dijon mustard
  • 1 clove garlic, crushed
  • 1 teaspoon sugar
  • 1 tablespoon red wine vinegar
  • salt and pepper
  • 2 tablespoon olive oil

Method

Char-grilled vegetable salad
  • 1
    Preheat a char-grill pan or barbecue plate over medium high heat.
  • 2
    Brush capsicum skin with oil. Char-grill skin side down, until skin blackens and blisters. Place into a sealed plastic bag or container, leave at room temperature until cool. This will help to steam off the skins. Peel off blackened skins and cut each quarter into three pieces.
  • 3
    Brush remaining vegetables with oil and cook until softened with light grill marks. Cut into bite size pieces. Combine vegetables, parsley and olives in a large serving bowl or on a platter.
  • 4
    To make dressing, whisk together mustard, garlic, sugar and vinegar in a small bowl. Season with salt and pepper. Gradually whisk in oil until well emulsified.
  • 5
    Pour over salad and toss gently to combine, top with crumbled feta.

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