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  • Australian Women’s Weekly NZ

    Maggie's Christmas

    Dec 04, 2019 6 minutes
    PHOTOGRAPHY by JOHN PAUL URIZAR
    STYLING
    by
    MICHELE CRANSTON

    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) zucchini, 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/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 6 to 8 minutes; turn over

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