Chargrilled vegetable salad

Chargrilled vegetable salad

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 20 mins Cook: 1 hr

Skill level

Easy

Servings

Serves 6

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

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
126
protein
3g
carbs
10g
fat
9g
saturates
1g
fibre
4g
sugar
7g
salt
0.66g

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 1½ cm 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

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  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.
  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.
  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

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
samiaiqbal's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This looks amazing & I can't wait to try this over the next few weeks... Lets see if its worth the effort. Personally I would do ahead & do other things while griddling.

mrslashy's picture

There isnt much in the way of veggies in this recipe , I use peppers , courgettes , red onions , aubergine & cubed butternut squash when I do roasted veggies which I chop into roughly simular sizes slice up a few cloves of garlic an add a sprinkling of mixed herbs an olive oil an roast it off in the oven for 25-30mins rather than on a grilled as "four candles " mentioned griddles just AREN'T big enough & why slave over a griddled when you can shove it in the oven an enjoy a nice chilled glass of wine & chat with the family whilst it's cooking :)

Frantic Flapjack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Couldn't be bothered to griddle everything, so I heated up the olive oil in a roasting tin, added all the prepared vegetables and cooked in a hot oven for 25 minutes. It was a bit dry so I added some tinned tomatoes. I then stirred in the olives, sundried tomatoes and basil along with some cubed feta cheese instead of using mozzarella. Served with sausages and crusty bread. Good for a mid-week meal.

jweg1210's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Silky and tasty, and relatively healthy.... but it was really boringly labour intensive to make on a small griddle pan, so I won't make again unless I have access to a big barbeque or restaurant size griddle.
If you have something good to listen to on Radio 4, a glass of wine in hand, and something like a lamb tagine+couscous in the oven as your main meal then I would say its worth a go.

Questions

Tips