GRILLED VEGETABLE SALAD
Ingredients
1 courgette
1 red onion
1 red pepper
1 green pepper
10 medium mushrooms can use large mushrooms quarter when cooked
120ml olive oil
Salt & pepper
30ml balsamic vinegar or red wine vinegar
8 sun dried tomatoes or home dried tomatoes
12-15 pitted black olives
30ml capers
10 braised garlic cloves opt
Juice of 1 lemon
Source: Thrill of the Grill
Serves: 6
Method
Slice the courgette into 0.5cm rounds.
Peel the onion and cut each half into 6-8 pieces through the root.
Cut the peppers in half, remove the seeds, and cut into large chunks.
Toss the vegetables in 45ml of olive oil and grill or barbecue the vegetable pieces.
Be careful not to overcook as you will need to retain some of the vegetable texture.
When all the vegetables have been cooked toss in balsamic vinegar and 75ml of olive oil.
Leave the vegetables to stand in balsamic vinegar and oil.
When ready to eat add the capers, olives, sundried tomatoes and squeeze lemon juice over everything.
Serve with crusty bread, squeezing the garlic onto the bread.
