Chargrilled vegetables with balsamic vinegar dressing

Name: Chargrilled vegetables with balsamic vinegar dressing
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 4
Ingredients: 1 red capsicum (pepper); 1 teaspoon cumin seeds; 2 zucchini (courgettes); 6 baby or / large eggplant (aubergine); 1 tablespoon olive oil; 1 green capsicum (pepper); 2 tablespoons balsamic vinegar; 1 tablespoon walnut oil; 2 teaspoons honey; 2 tablespoons olive oil; 125 g (4 oz) baby sweetcorn; 1 yellow capsicum (pepper)

Preparation info

Serves
4

Difficulty
Easy
Ready in
35 min

Appears in

Salads

By Le Cordon Bleu

Published 2001

About

In this beautiful dish, the vegetables are seared to add colour and the quick cooking time means they retain their crispness and flavour.

Ingredients

6 baby or / large eggplant (aubergine)
2 zucchini (courgettes)
1 red capsicum (pepper)<

Vegetarian
Gluten-free

Method

Cut the baby eggplants in half lengthways or slice the large eggplant, then diagonally slice the zucchini. Cut the red, yellow and green capsicums in half and remove the seeds, stalk and membrane. Depending on the size of the capsicums, they can be cut again into two or three large pieces.
Heat a chargrill pan until it is very hot. Lightly brush with the olive oil