Grilled & Marinated Summer Vegetables

Eat this hot or cold. Judge for yourself - we think it's a winner with barbecues

• Cooking Time Prep 20 mins
  Cook 30 mins
• Skill Level Easy
• Servings Serves 10

Nutrition per serving

• Kcalories

  139

• Protein

  3g

• Carbs

  10g

• Fat

  10g

• Saturates

  1g

• Fibre

  4g

• Sugar

  8g

• Salt

  0.02g

Ingredients

• 4 red peppers
• 3 aubergines, cut into finger thick rounds
• 3 courgettes, cut diagonally into finger thick slices
• 4 red onions, cut into finger thick rounds
• large bunch flat-leaf parsley, chopped
• 2 garlic cloves, crushed
• For the dressing
• 5 tbsp sherry vinegar
• 100ml olive oil

Directions

1. Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
2. Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.

Categories: Barbecue, Vegetarian