Recipe

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.

  • 30 mins preparation
  • 20 mins cooking
  • Serves 8
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Ingredients

Barbecued vegetable salad
  • 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

Barbecued vegetable salad
  • 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.