I adore the flexibility of this Grilled Vegetable Salad. It allows you to take full advantage of the best seasonal produce available at the time. In winter, I enjoy sweet roasted parsnips, caramelised pumpkin and cavolo nero; in spring, asparagus, crisp beans and fennel. During summer, I favour zucchini, capsicums and eggplants when they're in season. I often use the BBQ to grill the vegetables, while standing in the evening light.
The dressing is easily adapted to which ever herbs are flourishing in your garden, I often use fresh parsley, or coriander.
This is a beautiful salad for BBQ's with friends as it does transport well. I relish it on it's own, with a little grilled haloumi or crumbled feta on top for a light vegetarian dinner.
Ingredients
- Grilled Vegetable Salad:
- 2 capsicums, seeded and roughly chopped
- 2 carrots, peeled and cut into sticks
- 1 red onion, roughly chopped
- 200gm green beans, ends trimmed
- 100gm of snow peas
- 200gm cherry tomatoes, quartered
- Dressing:
- 2 handfuls basil leaves, stalks picked
- 2/3 cup olive oil
- Lemon juice or cider vinegar to taste
Notes
The dressing requires a little manual labour, but the taste will change if it's made in a food processor. The blades break up the herb leaves and can make the dressing taste bitter.
