Summer Char-Grilled Vegetable Salad

Use your BBQ to char-grill these Mediterranean vegetables, made tastier with orange juice and balsamic vinegar.

Preparation Time 25 minutes

Cooking Time 15 to 20 minutes

Serves 4

• 2 large red capsicums
• 8 spring onions, peeled and halved
• 8 baby carrots, parboiled for 5 minutes
• 4 zucchini, cut into 6 wedges
• 8 small eggplant, sliced into 4 pieces
• 16 cherry tomatoes
• Olive oil for grilling

For The Dressing

• 6 teaspoons olive oil
• 2 teaspoons balsamic vinegar
• 1/3 x cup orange juice
• ½ x teaspoon Cajun seasoning (Could use store bought or see recipe for Cajun spice mixture in the Spicy Fish Fillet recipe)

Method

1. Preheat a grill on high setting. It is best to line with a sheet of aluminium foil, to prevent vegetables falling through the rack and makes cleaning easier.
2. For dressing, place all ingredients in a screw top jar and shake well. Chill.
3. Cut capsicums in half lengthwise and deseed. Brush with oil and grill, skin side up until cooked. Turn, then brush with more oil and grill until cooked. Set aside.
4. Brush onions, carrots, zucchini and eggplant with olive oil and grill, turning, until cooked.
5. Return the capsicum halves to the BBQ rack. Fill capsicums in equal amounts with all the chargrilled vegetables. Add 4 cherry tomatoes to each half, brush with oil and grill for 2 minutes.
6. Pour dressing over and serve.