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Chargrilled Vegetable Salad

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Serves: 4-6
4 baby aubergines
5 Plum tomatoes
2 red peppers
1 green pepper
2 zucchini courgettes
100ml / 3 1/2 fl oz olive oil
12 Fresh baby mozarella cheese
45g / 1 1/2 oz Ligurian olives
1 garlic dove, finely chopped
3 teaspoons baby capers
1/2 teaspoon sugar
2 tablespoons balsamic vinegar

Cut the eggplants and tomatoes in half lengthways. Cut the red and green capsicums in half lengthways, remove the seeds and membrane then cut each half into 3 pieces. Thinly slice the zucchini on the diagonal.

Preheat a chargrill pan over medium heat. Add 1 tablespoon of oil and cook a quarter of the vegetables (cook the tomatoes cut-side down first) for about 2-3 minutes, or until marked and golden. Put in a bowl.

Cook the remaining vegetables in batches until tender, adding more oil as needed. Transfer to the bowl and add the baby mozarella. Mix the olives, garlic, capers, sugar, vinegar and remaining oil (about 2 tablespoons). Pour over the salad and toss. Season with pepper.

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