Salad of Grilled Vegetables Provençale

Name: Salad of Grilled Vegetables Provençale
Yield: Serves 6
Cuisine: Australian
Ingredients: sea salt; 2 eggplants [aubergines], cut crosswise into 12 x 1 cm-thick slices; 2 red peppers; 36 basil leaves [from about 1 large bunch]; 100 ml olive oil or vegetable oil; 3-4 Ox Heart or Roma tomatoes, cut into 1.5cm chunks; 1 good handful mizuna or baby rocket leaves, washed and spin-dried; 1 litre water; 1 teaspoon white-wine vinegar; 6 eggs, at fridge temperature; 1 red onion, sliced into very thin rings; 20 ml Banyuls or best quality aged red-wine vinegar [such as Forum Cabernet vinegar], or to taste; 2 teaspoons coriander seeds; black olive tapenade, to serve; 1 small fresh birds eye chilli, seeded and finely chopped; 1 small clove garlic, any green shoot removed, finely chopped; sea salt and freshly ground black pepper; 3 zucchini [courgettes], cut lengthwise into 1 cm-thick slices; 100 ml extra virgin olive oil

Preparation info

Serves
6

Difficulty
Complex

Appears in

Salades

By Damien Pignolet

Published 2010

About

I love making ratatouille and thought that its ingredients could make a delicious salad, albeit a seriously untraditional one. The blend of eggplant, zucchini, peppers and olives laced with tomatoes is so summery and appetising; add a soft poached egg and a touch of tapenade for a lovely entrée salad. Some of the ingredients are raw, providing a contrast to the grilled vegetables. Use a mandoline for ease in slicing the vegetables.

I generally disl

Ingredients

Method

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Composed Salads

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