Aubergine & pepper salad

Aubergine & pepper salad

A bright platter of grilled Mediterranean vegetables is a fantastic accompaniment to grilled or barbecued meat

Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 45 mins

Vegetarian

Vegetarian, Super healthy

Method

  1. Drain the jar of ready-roasted peppers. Heat a griddle pan or grill to high. Thickly slice the aubergines lengthways, brush with a little oil, then griddle until golden and crisp on both sides.
  2. Heat oven to 150C/130C fan/gas 2. On a large, lipped baking tray, layer up rows of peppers and aubergines. Drizzle with olive oil, sprinkle with the sliced garlic cloves, some thyme leaves and seasoning, then bake for 30 mins. Serve warm, or at room temperature.

Recipe from Good Food magazine, July 2010.

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Latest comments and suggestions

  • 12 July 2010

    coby rated this recipe

    3 stars

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  • 13 July 2010

    SandieB rated this recipe

    4 stars

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  • 26 August 2010

    Susie commented on this recipe

    Made this to accompany bbq and added griddled courgettes - prepared the day before and cooked just before bbq lit. Perfect and good 2 days later in a wrap.

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Difficulty and servings

Easy

Serves 6 - 8

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 45 mins

Vegetarian

Vegetarian, Super healthy

Ingredients

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