Grilled Vegetables

by Michelle (2012-05-07 22:42:49)

1/2 cup olive oil
3 red capsicums, quartered
6 baby eggplant, halved   lengthways
1 bunch spring onions, trimmed, halved lengthways
1/3 cup extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
pinch salt
1 teaspoon dijon mustard
1/2 small garlic clove, crushed
2 tablespoons flat-leaf parsley leaves, finely chopped

Make dressing:
Combine all ingredients and ground black pepper in a screw-top   jar. Secure lid. Shake until well combined.
Preheat barbecue grill or chargrill   pan on high heat. Brush both sides capsicum and eggplant with oil. Place onions   in a bowl and drizzle with remaining oil. Season with salt and pepper. Barbecue   capsicum, skin side down, for 3 minutes or until charred. Transfer capsicum to a   plastic bag. Twist top to seal. Stand for 10 minutes. Peel and discard capsicum   skin. Cut capsicum flesh into long, thick strips. Meanwhile, barbecue eggplant   and onions for 2 to 3 minutes each side or until golden and tender. Transfer to   a large bowl. Add capsicum and pour over dressing. Toss gently to combine.   Serve.

Notes  tips
Tip: Escalivada can be made up to 3 days ahead.   Store dressed salad, covered, in a ceramic or glass bowl. To serve, toss gently   and drizzle with extra-virgin olive oil.
Recipe and photo supplied by Kathy