Maggie’s Christmas
Barbecued vegetable salad
SERVES 8 PREP AND COOK TIME 30 MINUTES
4 small (320g) red onions, halved crossways
4 bulbs (520g) baby fennel, trimmed, halved lengthways, reserve some fronds
2 large (700g) red capsicums, trimmed, quartered
4 (250g) finger eggplants, halved lengthways
4 small (360g) zucchinis, halved lengthways
⅔ cup (180ml) extra virgin olive oil
DRESSING
⅔ cup (180ml) extra virgin olive oil
⅔ cup (180ml) verjuice
1 medium (140g) lemon, cut in half and sliced thinly
½ cup flat leaf parsley, chopped coarsely
1 Preheat the barbecue plate to medium to high. Place the onions, fennel, capsicum, eggplant and zucchini in a large dish, add the olive oil and toss to coat well. Season with sea salt.
Place onions, cut side down on barbecue, cook for about 15-20 minutes. After 5 minutes, add fennel; cook for 10 to 12 minutes. Add capsicum, cook for 8 minutes or until skin blackens and blisters; remove from barbecue and peel off skin. Add eggplant, cook for about 8 minutes. Finally, add zucchini and cook for
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