Chargrilled Vegetable Salad

Name: Chargrilled Vegetable Salad
Yield: Serves 4
Ingredients: 60 ml (2 fl oz/¼ cup) extra virgin olive oil; 2 garlic cloves, halved; 1 small yellow capsicum (pepper); 60 ml (2 fl oz/¼ cup) olive oil; 1 garlic clove, crushed b tablespoons chopped parsley; ¼ teaspoon caster (superfine) sugar; 1 tablespoon balsamic vinegar; 4 zucchini (courgettes); 4 long thin eggplants (aubergines); 4 roma (plum) tomatoes 1 small red capsicum (pepper); 1 small green capsicum (pepper)

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

4 long thin eggplants (aubergines)
4 zucchini (courgettes)
4 roma (plum) tomatoes 1 small

Starter
Vegan
Gluten-free

Method

Slice the eggplants and zucchini diagonally into 1 cm (¾ inch) thick pieces. Halve the tomatoes lengthways and slice the capsicums into short strips. Place all the