Char-grilled vegetable salad

Salad 218 Last Update: Dec 09, 2019 Created: Dec 09, 2019
Char-grilled vegetable salad
  • Serves: 6 People
  • Prepare Time: 20 MINUTS
  • Cooking Time: 1hr
  • Calories: 126
  • Difficulty: Easy
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These ain't no ordinary Chargrilled vegetables! The combination of dark sugar cane and virgin oil give these veges a gorgeously rich, distinctive full flavor

Ingredients

Directions

  1. First, blacken the peppers all overdo this directly over a flame, over hot coals or under a hot grill. When completely blackened, put them in a bowl, cover with a plate and leave to cool.
  2. While the peppers are cooling, mix the oil, vinegar, garlic, and chili in a large bowl. On a hot barbecue or griddle pan, chargrill the aubergine, courgette, and onions in batches until they have defined grill marks on both sides and are starting to soften. The time will depend on the intensity of your grill, so use your judgment – courgettes and red onions are fine still slightly crunchy but you want the aubergine cooked all the way through. As the vegetables are ready, put them straight into the dressing to marinate, breaking the onions up into rings.
  3. When the peppers are cool enough to handle, peel, remove the stalk and scrape out the seeds. Cut into strips and toss through the veg with any juice from the bowl. Mix in the tomatoes, olives, basil, and seasoning. Drizzle with more oil, if you like, and serve either on its own or with mozzarella or crumbled feta.

Char-grilled vegetable salad



  • Serves: 6 People
  • Prepare Time: 20 MINUTS
  • Cooking Time: 1hr
  • Calories: 126
  • Difficulty: Easy

These ain't no ordinary Chargrilled vegetables! The combination of dark sugar cane and virgin oil give these veges a gorgeously rich, distinctive full flavor

Ingredients

Directions

  1. First, blacken the peppers all overdo this directly over a flame, over hot coals or under a hot grill. When completely blackened, put them in a bowl, cover with a plate and leave to cool.
  2. While the peppers are cooling, mix the oil, vinegar, garlic, and chili in a large bowl. On a hot barbecue or griddle pan, chargrill the aubergine, courgette, and onions in batches until they have defined grill marks on both sides and are starting to soften. The time will depend on the intensity of your grill, so use your judgment – courgettes and red onions are fine still slightly crunchy but you want the aubergine cooked all the way through. As the vegetables are ready, put them straight into the dressing to marinate, breaking the onions up into rings.
  3. When the peppers are cool enough to handle, peel, remove the stalk and scrape out the seeds. Cut into strips and toss through the veg with any juice from the bowl. Mix in the tomatoes, olives, basil, and seasoning. Drizzle with more oil, if you like, and serve either on its own or with mozzarella or crumbled feta.

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