Barbecued Vegetable Salad

Barbecued Vegetable Salad


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Eggplants, fennel, zucchini, capsicum, tomatoes - a vegetable combination that will help to keep your heart healthy.

Lynn Lewis

Serves: 6 

  • 1 medium eggplant (350 g)
  • 1 small bulb fennel (200 g), trimmed
  • 1 medium yellow zucchini
  • 1 medium green zucchini
  • 1/2 teaspoon salt
  • 1 small red capsicum, halved through stem end and seeded
  • 3 roma tomatoes, halved through stem end and seeded
  • 2 tablespoons olive oil
  • 2 cloves garlic, crushed
  • 1 teaspoon finely chopped fresh marjoram or 1/2 teaspoon dried
  • 1 1/2 tablespoons balsamic vinegar

Preparation:25min  ›  Cook:15min  ›  Ready in:40min 

  1. Preheat a barbecue to medium-high heat. Slice the eggplant, fennel and zucchini lengthways into 1 cm-thick pieces. Sprinkle with half the salt. Coat with cooking spray.
  2. Barbecue capsicum, skin side down, until the skin is blackened and blistered, 3 to 4 minutes. Cook eggplant, fennel and zucchini on one side until grill marks are dark brown but vegetables are still very firm, about 4 minutes. Turn over and barbecue until browned and just tender, about 3 minutes for zucchini and 5 to 6 minutes longer for eggplant and fennel.
  3. Coat cut sides of tomatoes with cooking spray. Barbecue, cut sides down, just until light grill marks appear, 3 minutes.
  4. Heat the oil in a small frying pan over medium heat. Add garlic, marjoram and remaining salt. Sauté 1 minute.
  5. Peel grilled capsicum and cut into thin strips. Cut the rest of the vegetables into bite-sized chunks. Transfer to a medium bowl. Add olive oil mixture and vinegar. Toss to coat. Serve at room temperature.

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