Parsley & Grilled Vegetable Salad

We are used to thinking of parsley as a herb to flavour dishes and, too often, as an automatic garnish. This is certainly the principal application for curly parsley, which otherwise mainly features in white sauces or is deep-fried as a classic accompaniment to whitebait. Jane Grigson’s Vegetable Book, published in 1978, makes no reference at all to flat-leaf parsley - which is also known as Continental, Cyprus or Italian parsley - an indication of how recent a culinary phenomenon this vast