Quick & Easy

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.
Barbecued vegetable saladAustralian House & Garden




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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