Chargrilled vegetable salad

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• Four Candles

  08 August 2010

  Four Candles rated and commented on this recipe

  

  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.

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• Frantic Flapjack

  24 August 2010

  Frantic Flapjack rated and commented on this recipe

  

  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.

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• Lucy :)

  03 September 2011

  Lucy :) commented on this recipe

  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 :)

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• Yummymummy

  27 November 2012

  Yummymummy rated and commented on this recipe

  

  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.

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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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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 20 mins

Cook 1 hr

Vegetarian, Super healthy

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

Per serving

126 kcalories, protein 3.0g, carbohydrate 10.0g, fat 9.0 g, saturated fat 1.0g, fibre 4.0g, sugar 7.0g, salt 0.66 g

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