sharing recipes from one generation to the next
Grilled Mediterranean vegetables make a substantial salad. Each vegetable is cooked alone to ensure that its identity is maintained once the salad ingredients are dressed and tossed together. The result is a bold amalgam of vegetables and herbs. It’s especially good served beside pork and fennel seed sausages, though chick peas added to the mix create a perfectly balanced meat free meal.
1 red capsicum
1 eggplant (aubergine)
2 medium sized zucchinis (courgettes)
1 cup torn fresh basil leaves
6 dried tomatoes
2 ripe tomatoes
Sea salt and black pepper
Slice the eggplant into 1cm thick slices, salt and allow to drain for 30 minutes. Rinse well squeezing out any excess water then pat the eggplant slices dry on a tea towel. Repeat the process with the zucchinis.
Either roast the red capsicum until the skin is blistered or char the whole pepper over a gas jet until the skin has blackened. Put the capsicum in a plastic bag for 10 minutes to steam the skin from the flesh. Peel and deseed the capsicum then cut it into 2cm square pieces.
Brush the eggplant slices with a little olive oil on each side then grill until cooked. Set aside the eggplant to drain on paper towel. Repeat the process with the zucchinis.
Cut the dried tomatoes into thin strips, scissors are the best tool for this task.
Cut the tomatoes into thin wedges.
When the cooked vegetables have cooled combine all the vegetables, season with salt and freshly ground black pepper. There will be enough residual oil clinging to the veg to dress the salad, so simply toss through a little balsamic vinegar.