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