Name: Grilled & marinated summer vegetables
Cook time: 30 min
Total time: 50 min
Yield: 10
Cuisine: Mediterranean
Ingredients: 4 red peppers; 3 aubergines cut into finger thick rounds; 3 courgettes cut diagonally into finger thick slices; 4 red onions cut into finger thick rounds; large bunch flat-leaf parsley chopped; 2 garlic cloves crushed; 5 tbsp sherry vinegar; 100ml olive oil

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Grilled & marinated summer vegetables

Grilled & marinated summer vegetables

Good Food team

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Serves 10

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 5 out of 5.4 ratingsRate

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Eat this hot or cold. Judge for yourself - we think it's a winner with barbecues

Easily halved

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 red peppers
3 aubergines

cut into finger thick rounds
3 courgettes

cut diagonally into finger thick slices
4 red onions

cut into finger thick rounds
large bunch flat-leaf parsley

chopped
2 garlic cloves

crushed

For the dressing

5 tbsp sherry vinegar
100ml olive oil

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Nutrition: per serving

kcal139
fat10g
saturates1g
carbs10g
sugars8g
fibre4g
protein3g
salt0.02g

low

Method

step 1

Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
step 2

Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.

RECIPE TIPS

MAKE AND TAKE

Take the salad in a large bowl, keeping garlic and parsley separate. Toss through before serving.

Recipe from Good Food magazine, August 2007

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A star rating of 5 out of 5.4 ratings

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