Chargrilled Summer Vegetables with Caesar Dressing

Name: Chargrilled Summer Vegetables with Caesar Dressing
Yield: Serves 6
Ingredients: 2 courgettes (zucchini), cut horizontally into 5 mm (¼ in) strips; 1 aubergine (eggplant), cut horizontally into 5 mm (¼ in) strips; 1 aubergine (eggplant), cut horizontally into 5 mm (¼ in) strips; 3 shallots, peeled and cut horizontally; 300–400 g (10½–14 oz) tenderstem broccoli; 2 corn on the cob; 5 tablespoons olive oil; 1 teaspoon maple syrup; 2 carrots, cut horizontally into 5 mm (¼ in) strips; 2 courgettes (zucchini), cut horizontally into 5 mm (¼ in) strips; salt and pepper, to taste; 1 tablespoon capers, chopped; 2–3 slices of bread; salt and pepper, to taste; olive oil, to drizzle; 1 garlic clove, cut in half, for rubbing; 1 teaspoon salt; ½ teaspoon chilli powder; 100 g (3½ oz) cashew nuts; pinch of pepper; 1 garlic clove, grated; 150 ml (5½ fl oz/generous ½ cup) water; zest of 1 lemon, plus a squeeze of the juice; 1 sheet or a few sprigs of dulse (about 10 g/½ oz), chopped

Preparation info

Serves
6

Difficulty
Easy

Appears in

Celebrate

By Bettina Campolucci Bordi

Published 2021

About

This is an all-in-one charred salad. The best way to incorporate as many hero vegetables as possible is to barbecue them and pair them with a killer dressing.

Ingredients

2 carrots, cut horizontally into 5 mm (¼ in) strips
2 courgettes (zucchini), cut horizontally into 5 mm (¼ in) strips
1

Vegan
Summer

Method

Start preparing the Caesar dressing first by soaking the cashew nuts in a bowl of water for 2 hours (you could do this the night before to get ahead).

Place all the prepared vegetables in a large bowl. Mix through the olive oil, maple syrup, chilli powder, and salt and pepper. Make sure all the vegetables are properly coated, then set aside for a few minutes.

Mix all the dressin