Char-grilled mediterranean vegetable salad

  • 30 mins cooking
  • Serves 2
  • Print
Photographer: Luke Burgess


Char-grilled mediterranean vegetable salad
  • 1 medium red capsicum (200g)
  • 1 medium yellow capsicum (200g)
  • 1 large red onion (300g), halved, cut into wedges
  • 1 small kumara (250g), sliced thinly lengthways
  • 2 baby eggplants (120g), sliced thinly lengthways
  • 2 medium zucchini (240g), halved lengthways
  • 340 gram jar artichoke hearts, drained, halved
  • 100 gram seeded kalamata olives
  • 1 small radicchio (150g), trimmed, leaves separated
Oregano dressing
  • 1/4 cup (60ml) olive oil
  • 2 tablespoon red wine vinegar
  • 2 tablespoon lemon juice
  • 2 clove garlic, crushed
  • 1 tablespoon finely chopped fresh oregano leaves


Char-grilled mediterranean vegetable salad
  • 1
    Quarter capsicums, remove and discard seeds and membranes; cut capsicum into thick strips.
  • 2
    Place ingredients for oregano dressing in screw-top jar; shake well.
  • 3
    Cook capsicum, in batches, on heated oiled grill plate (or grill or barbecue) until browned and tender. Cook onion, kumara, eggplant, zucchini and artichoke, in batches, on grill plate until browned.
  • 4
    Place char-grilled vegetables, olives and dressing in large bowl; toss gently to combine. Serve vegetables with radicchio.

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