Summer vegetable salad
Prep time less than 30 mins
Cook time less than 30 mins
Serves 4
Dietary Vegetarian
From Saturday Kitchen
Method
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Thinly slice the aubergine lengthwise and toss with olive oil and sea salt, then cook on a hot barbecue or chargrill until charred and tender.
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Toss the remaining vegetables in olive oil and sea salt and cook on a hot chargrill or barbecue until charred and tender.
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Place all the cooked vegetables in a large bowl.
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For the dressing, combine the garlic, mustard, capers and vinegars in a bowl, season with sea salt to taste and stir in the olive oil. Add the parsley leaves and mix well to combine.
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Pour the dressing over the vegetables and toss well to coat them.
Ingredients
- 1 large aubergine
- olive oil, for coating
- sea salt, to taste
- 1 large red capsicum, deseeded and cut into six pieces
- 1 large green capsicum, deseeded and cut into six pieces
- 1 tomato, cored and halved crosswise
- 1 Spanish onion, cut into wedges
For the dressing
- 2 cloves of garlic, crushed
- 1 tsp dijon mustard
- 1 tbsp capers, drained
- 1 tbsp red wine vinegar
- 1 tsp sherry vinegar
- sea salt
- 50ml/2fl oz extra virgin olive oil
- ½ bunch flatleaf parsley, leaves roughly torn
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