Name: Char-grilled mediterranean vegetable salad
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 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

Ingredients

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

Method

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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