Quick & Easy

Grilled capsicum, fennel and red onion salad

This capsicum, fennel and red onion salad is delicious served warm as a side dish with a roast joint of meat. If you prefer capsicum skinned prior to cooking, just hold over a gas flame, using tongs, until the skin blackens, allow to cool and slide off.
Grilled capsicum, fennel and red onion salad
50
30M
15M
45M

Ingredients

Balsamic dressing

Method

1.Combine vegetables with olive oil, garlic, salt and pepper. Stand for 30 minutes.
2.For the balsamic dressing, combine all the ingredients in screw-top jar; shake well.
3.Cook the vegetables on heated oiled grill plate (or barbecue) until browned and tender. Serve vegetables, warm or cold, drizzled with balsamic dressing.

This recipe can be prepared several hours ahead. Salad can be served at room temperature, or the vegetables can be reheated in the oven. Not suitable to freeze.

Note

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