Barbecued vegetable salad recipe
The Grilled Recipes Kitchen (The home of grilled food) invites you to try Barbecued vegetable salad recipe. Enjoy grilling and learn how to make Barbecued vegetable salad.
This salad is a beauty because it shows once and for all that the barbecue can do much more than just cook steaks and chops. It's an incredibly easy recipe that can be served as a side dish, but we think it makes an impressive vegetarian main.
Skill level Easy
Allan Campion & Michele Curtis
1 eggplant, cut into 8 wedges, salted and rinsed
2 small zucchini, cut into quarters
1 red capsicum, cut in 6 wedges, seeds removed
100 g small mushrooms
125 ml (½ cup) olive oil
2 tbsp sherry vinegar
salt and freshly ground black pepper
20 basil leaves, thinly sliced
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Toss all vegetables with half the oil, half the vinegar, and salt and pepper to taste.
Place vegetables on oiled barbecue grill. Cook for 20–30 minutes. Turn regularly and brush with a little of remaining oil, if needed.
Place vegetables on a platter. Drizzle with remaining oil and vinegar. Sprinkle basil on top.
Recipe from In the Kitchen by Campion and Curtis, with photographs by Steve Brown, Lisa Cohen, Greg Elms and Matt Harvey. Published by Hardie Grant Books.
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Posted by Eiman Baidoon
Labels: Grilled Vegetables