Name: Chargrilled vegetable salad
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 6
Cuisine: Mediterranean
Ingredients: 2 red peppers; 3 tbsp olive oil; 1 tbsp red wine vinegar; 1 small garlic clove crushed; 1 red chilli deseeded, finely chopped; 1 aubergine cut into 1cm rounds; 2 red onions sliced about 1.5cm thick but kept as whole slices; 6 plump sundried tomatoes in oil, drained and torn into strips; handful black olives; large handful basil roughly torn

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Chargrilled vegetable salad

Chargrilled vegetable salad

Barney Desmazery

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Serves 6

Easy

Prep: 20 mins

Cook: 1 hr

A star rating of 3.8 out of 5.5 ratingsRate

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Serve these chargrilled vegetables with torn buffalo mozzarella, for a lovely starter or light supper

Healthy

Vegetarian

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Garlic & basil ciabatta

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Ingredients

Nutrition

Units:

MetricUS

2 red peppers
3 tbsp olive oil
1 tbsp red wine vinegar
1 small garlic clove

crushed
1 red chilli

deseeded, finely chopped
1 aubergine

cut into 1cm rounds
2 red onions

sliced about 1.5cm thick but kept as whole slices
6 plump sundried tomatoes

in oil, drained and torn into strips
handful black olives
large handful basil

roughly torn

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Nutrition: per serving

kcal126
fat9g
saturates1g
carbs10g
sugars7g
fibre4g
protein3g
salt0.66g

low

Method

step 1

First, blacken the peppers all over – do 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.
step 2

While the peppers are cooling, mix the oil, vinegar, garlic and chilli 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 judgement – 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.
step 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.

Recipe from Good Food magazine, August 2010

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A star rating of 3.8 out of 5.5 ratings

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