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Char-grilled vegetable salad

The Australian Women's Weekly Salad
 
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Char-grilled vegetable salad
Photographer: Luke Burgess

Cuisine type: Modern Australian
Cooking time: Less than 60 minutes
Special options: Vegetarian
Course: Lunch, Main, Snacks
Favourite flavours: Salad

Char-grilled vegetable salad
INGREDIENTS

1 medium red capsicum (200g)
1 medium yellow capsicum (200g)
1 large red onion (300g), halved, cut into wedges
1 small kumara (250g), sliced thinly lengthways
2 baby eggplants (120g), sliced thinly lengthways
2 medium zucchini (240g), halved lengthways
340g jar artichoke hearts, drained, halved
100g seeded kalamata olives
1 small radicchio (150g), trimmed, leaves separated
oregano dressing
¼ cup (60ml) olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
2 cloves garlic, crushed
1 tablespoon finely chopped fresh oregano leaves
METHOD

Quarter capsicums, remove and discard seeds and membranes; cut capsicum into thick strips.

Place ingredients for oregano dressing in screw-top jar; shake well.

Cook capsicum, in batches, on heated oiled grill plate (or grill or barbecue) until browned and tender. Cook onion, kumara, eggplant, zucchini and artichoke, in batches, on grill plate until browned.

Place char-grilled vegetables, olives and dressing in large bowl; toss gently to combine. Serve vegetables with radicchio.
 
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