Grilled & marinated summer vegetables
Serves 10
Easy
Prep:
Cook:
Eat this hot or cold. Judge for yourself - we think it's a winner with barbecues
Skip to ingredients
- 4 red peppers
- 3 auberginescut into finger thick rounds
- 3 courgettescut diagonally into finger thick slices
- 4 red onionscut into finger thick rounds
- large bunch flat-leaf parsleychopped
- 2 garlic clovescrushed
For the dressing
- 5 tbsp sherry vinegar
- 100ml olive oil
Nutrition: per serving
- kcal139
- fat10g
- saturates1g
- carbs10g
- sugars8g
- fibre4g
- protein3g
- salt0.02glow
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.
