Warm Grilled Mixed Vegetable Salad
35 minutes
Both of the salad greens used in this recipe have a slightly bitter taste that is complemented by the peppery heat of the radishes.
Lynn Lewis
8 people made this
Ingredients
Serves: 4
- 500g green capsicums, seeded and sliced thickly
- 500g red capsicums, seeded and thickly sliced
- 500g zucchini, thinly sliced lengthwise
- 1 large red onion, cut into wedges
- 6 baby eggplants, thinly sliced lengthwise
- 150 g portobello or large Swiss brown mushrooms, thickly sliced
- 3 talespoons olive oil
- 1 medium head treviso or round radicchio
- 1 cup (120g) pitted black olives
- 2 tablespoons balsamic vinegar
- 1 tablespoon finely chopped fresh oregano
Directions
Preparation:20min ›
Cook:15min ›
Ready in:35min
- Preheat griller or barbecue until medium–hot.
- Mix capsicums, zucchini, onion, eggplants, mushrooms and 1 tablespoon oil in a large bowl. Cook vegetables on barbecue grill plate until browned and tender, turning occasionally to cook evenly.
- Place warm vegetables in a serving bowl. Add treviso, olives, vinegar, oregano and remaining 2 tablespoons oil. Toss gently to combine.
cook's tip
Grill or barbecue an extra quantity of vegetables. Cool; place in a glass container. Pour in olive oil to cover. Seal jar and store in a cool place away from direct light. Serve as part of an antipasto plate.
health guide
Mushrooms contain very few kilojoules (calories) and are virtually fat-free. To get the maximum nutrients, store mushrooms for no more than five days in the refrigerator.
