Grilled & Marinated Summer Vegetables
This recipe creates a vibrant and flavorful roasted vegetable salad that is perfect for a summertime meal or as a side dish for a barbecue. The charred and tender vegetables are marinated in a tangy sherry vinegar dressing, creating a refreshing and colorful dish that is sure to impress your guests.
— Constant Cookbook
Ingredients
- 4 red peppers
- 3 aubergines , cut into finger thick rounds
- 3 courgettes , cut diagonally into finger thick slices
- 4 red onions , cut into finger thick rounds
- large bunch flat-leaf parsley , chopped
- 2 garlic cloves , crushed
- 5 tbsp sherry vinegar
- 100ml olive oil
Instructions
- Whisk dressing ingredients and some seasoning in a large bowl. Heat a griddle pan. Blacken peppers on all sides. Put in a bowl and cover with a plate until cool to touch.
- Griddle the other veg, without oiling, until charred on each side and softening. As they cook toss them straight into the dressing, separating onions into rings. Peel peppers, reserving the juice in the bowl, deseed and cut into strips. Toss in with the rest of the veg, then strain the juice over. Leave everything to cool, then season. The salad can be kept in the fridge for 2 days, but bring it out a few hrs before serving. Then stir through parsley and garlic.
Cook Time
30M
Prep Time
PT20M
Yield
Serves 10
Nutrition
- Calories: 139 calories
- Fat Content: 10 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 10 grams carbohydrates
- Sugar Content: 8 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 3 grams protein
- Sodium Content: 0.02 milligram of sodium
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