Char-Grilled Vegetable Salad

Method


Preheat a char-grill pan or barbecue plate over medium-high heat. Cut capsicums into quarters; remove seeds and brush skin with oil.

Char-grill skin side down, until the skins blacken and blister. Place into a sealed plastic bag or container, leave at room temperature until cool. Peel off blackened skins and cut each quarter into three pieces. 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.

To make dressing, whisk mustard, garlic, sugar and vinegar together in a small bowl. Season with salt and pepper, gradually whisk in oil until emulsified.

Pour over salad and toss gently to combine. Serve with radicchio lettuce.

Ingredients: 
  • 1 red capsicum
  • 1 yellow capsicum
  • olive oil 
  • 200g kumara, peeled and sliced into 5 mm rings
  • 2 small eggplant, sliced thinly, length ways
  • 2 zucchini, sliced thinly, length ways
  • 1 red onion, cut into thin wedges
  • 1 C parsley
  • 1/2 C black olives, pitted
  • 1 radicchio lettuce, trimmed (optional)

Salad dressing

  • 1 tsp dijon mustard
  • 1 clove garlic, crushed
  • 1 tsp sugar
  • 1 Tbsp red wine vinegar
  • salt and pepper
  • 2 tbsp olive oil