Name: Grilled vegetable salad
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 2 medium_piece (400g) green capsicums; 2 medium_piece (400g) red capsicums; 2 medium_piece (400g) yellow capsicums; 1 large_piece (300g) red onion; 2 medium_piece (240g) green zucchini; 2 medium_piece (240g) yellow zucchini; 6 (360g) baby eggplants; Balsamic dressing; 2 tablespoon lemon juice; 1 clove garlic, crushed; 1/4 cup (60ml) olive oil; 2 tablespoon balsamic vinegar; 1 tablespoon fresh oregano, finely chopped

Ingredients

2 medium_piece (400g) green capsicums

2 medium_piece (400g) red capsicums

2 medium_piece (400g) yellow capsicums

1 large_piece (300g) red onion

2 medium_piece (240g) green zucchini

2 medium_piece (240g) yellow zucchini

6 (360g) baby eggplants

Balsamic dressing

2 tablespoon lemon juice

1 clove garlic, crushed

1/4 cup (60ml) olive oil

2 tablespoon balsamic vinegar

1 tablespoon fresh oregano, finely chopped

Method

1.Quarter capsicums, remove and discard membranes and seeds. Cut into thick strips. Cut onion into eight wedges. Thinly slice zucchini and eggplants lengthways.

2.Cook vegetables, in batches, on heated oiled grill plate (or grill or barbecue) until browned all over and tender. Combine all vegetables in large bowl, drizzle with balsamic dressing, mix well.

Balsamic Dressing Combine ingredients in screw-top jar, shake well.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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