You just can't beat fresh vegies on the barbie!
Grilled Summer Salad
Who’s afraid of aubergine? Don’t be, it’s brilliant on the bbq, along with these other great vegetables – tossed together with a delicious dressing – yum.
Prep time:
Cook time:
Serves:
4
Ingredients
- 1 aubergine
- 1 Tbsp salt
- 1 red and yellow capsicum
- 2 courgettes
- 250g green or yellow beans, stringed
- 1 punnet baby tomatoes, washed
- 6 flat mushrooms (or 10 baby mushrooms)
- oil for basting
-
Dressing - 1/2 cup Eta Gourmet Aged Balsamic Vinaigrette with Horopito
- 2 Tbsp each chopped chives and parsley
Method
1. Cut the aubergine into 0.5cm slices. Layer the slices in a colander with the salt and set aside for 30 minutes. This allows the bitter juices to run free. Rinse well under cold water and pat dry on absorbent paper.
2. Cut the red and yellow capsicums into quarters. Cut the courgettes lengthwise into thick slices.
3. Heat the BBQ until hot. Brush all the vegetables with oil and place on the BBQ and cook over a high heat to cook quickly. The vegetables will blacken, but in doing so become quite sweet.
4. Arrange the vegetables on a platter and pour over the Eta Gourmet Aged Balsamic Vinaigrette with Horopito .
Dressing
Combine all ingredients together.
