Name: Char-grilled vegetable salad
Cook time: 15 min
Total time: 15 min
Yield: 6
Ingredients: 1 red capsicum, cut into quarters, seeds and membrane removed; 1 yellow capsicum, cut into quarters, seeds and membrane removed; garlic oil, for brushing; 200 gram kumara, peeled and sliced into 0.5cm rings; 2 baby eggplants, thinly sliced lengthways; 2 zucchinis, thinly sliced lengthways; 1 large red onion, cut into thin wedges; 1 cup parsley sprigs; 1/2 cup black pitted olives; 100 gram feta, crumbled; Dressing; 1 teaspoon dijon mustard; 1 clove garlic, crushed; 1 teaspoon sugar; 1 tablespoon red wine vinegar; salt and pepper; 2 tablespoon olive oil

Ingredients

1 red capsicum, cut into quarters, seeds and membrane removed

1 yellow capsicum, cut into quarters, seeds and membrane removed

garlic oil, for brushing

200 gram kumara, peeled and sliced into 0.5cm rings

2 baby eggplants, thinly sliced lengthways

2 zucchinis, thinly sliced lengthways

1 large red onion, cut into thin wedges

1 cup parsley sprigs

1/2 cup black pitted olives

100 gram feta, crumbled

Dressing

1 teaspoon dijon mustard

1 clove garlic, crushed

1 teaspoon sugar

1 tablespoon red wine vinegar

salt and pepper

2 tablespoon olive oil

Method

1.Preheat a char-grill pan or barbecue plate over medium high heat.

2.Brush capsicum skin with oil. Char-grill skin side down, until skin blackens and blisters. Place into a sealed plastic bag or container, leave at room temperature until cool. This will help to steam off the skins. Peel off blackened skins and cut each quarter into three pieces.

3.Brush remaining vegetables with oil and cook until softened with light grill marks. Cut into bite size pieces. Combine vegetables, parsley and olives in a large serving bowl or on a platter.

4.To make dressing, whisk together mustard, garlic, sugar and vinegar in a small bowl. Season with salt and pepper. Gradually whisk in oil until well emulsified.

5.Pour over salad and toss gently to combine, top with crumbled feta.

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