Name: Barbecued vegetable salad
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: 2 small eggplants, cut into 1cm slices; 1 large fennel bulb, trimmed, cut into 1cm slices, lengthwise; 2 red capsicums, quartered, seeds and membranes removed; 4 zucchini, cut lengthwise into 1/2 cm slices; 2 large red onions, cut into 8 wedges each; 6 green onions, trimmed; 12 asparagus, woody bottom parts snapped off; handful basil leaves, shredded; 1 orange, grated zest; 1 tablespoon capers, drained; Marinade; 1/4 cup (60ml) red wine vinegar; 3 clove garlic, finely chopped; 1 teaspoon dried oregano; 1 teaspoon ground cumin; 1 teaspoon powdered mustard; 1 teaspoon chilli flakes; 1/2 cup (125ml) extra virgin olive oil

Barbecued vegetable salad

Tossed in a fragrant marinade, this glorious barbecued vegetable salad is packed full of char-grilled eggplant, zucchini, asparagus and onions to create a brilliant side dish, perfect to go alongside roasted meat.

Serves 8

Prep

30M

Cook

20M

Total

50M

Ingredients

2 small eggplants, cut into 1cm slices

1 large fennel bulb, trimmed, cut into 1cm slices, lengthwise

2 red capsicums, quartered, seeds and membranes removed

4 zucchini, cut lengthwise into 1/2 cm slices

2 large red onions, cut into 8 wedges each

6 green onions, trimmed

12 asparagus, woody bottom parts snapped off

handful basil leaves, shredded

1 orange, grated zest

1 tablespoon capers, drained

Marinade

1/4 cup (60ml) red wine vinegar

3 clove garlic, finely chopped

1 teaspoon dried oregano

1 teaspoon ground cumin

1 teaspoon powdered mustard

1 teaspoon chilli flakes

1/2 cup (125ml) extra virgin olive oil

Method

1.Preheat grill plate of barbecue to moderately high.

2.To make marinade: combine all ingredients in a bowl and whisk. Set aside.

3.Arrange all vegetables on 2 large banking sheets; brush with half the marinade. Season with salt.

4.Cook vegetables in batches, until tender and slightly charred, turning once or twice. Grill onions, green onions and asparagus 6 minutes. Grill zucchini 6-7 minutes. Grill eggplant 8 minutes. Grill fennel and capsicum 10-12 minutes.

5.To serve, halve large pieces of vegetables. Arrange on a platter; drizzle remaining marinade over. Scatter with basil, zest and capers.

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