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Tuscan Vegetable Salad

 

Grilled Tuscan Veg Salad servedGrilled 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)

Olive oil

1 cup torn fresh basil leaves

6 dried tomatoes

2 ripe tomatoes

Sea salt and black pepper

Balsamic vinegar

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.

 

About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

One comment on “Tuscan Vegetable Salad

  1. marymtf
    November 30, 2012

    I have no imagination when it comes to salad. There’s garden salad, ;potato salad and coleslaw. What a dull cook I am. I like all those veggies so I’m sure it will be just lovely. Thanks so much. PS. the Rogan Josh turned out a treat. 🙂

    Like

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This entry was posted on November 29, 2012 by in FODMAP diet, Food, Gluten Free, Light Savoury Dishes, Main Meals, Side Dishes & Salads, Vegan, Vegetarian and tagged , , , , .
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