Grilled and Marinated Summer Vegetables
This Mediterranean buffet side dish features vegetables griddled until charred and softened, then marinated in a simple dressing. Red peppers, aubergine rounds, courgette slices and red onion rings are cooked in batches before being combined with a mix of sherry vinegar, olive oil, crushed garlic and chopped flat-leaf parsley. Serve it warm or chilled, making it ahead for easy entertaining. It serves 10 and takes about 50 minutes to prepare.
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
Method
- Combine the dressing components with seasoning in a big bowl using a whisk. Get a griddle pan hot. Char the peppers on every side. Transfer them to a bowl and cover with a plate, leaving them until cool enough to handle.
- Cook the remaining vegetables on the griddle without any oil, until they show char marks on both sides and begin to soften. As each batch finishes, add it directly to the dressing bowl, breaking the onion rounds into separate rings. Skin the cooled peppers, saving any juices in the bowl, remove the seeds and slice into strips. Mix the pepper strips with the other vegetables, then pour the reserved juices over the top. Allow the mixture to come to room temperature, then adjust the seasoning. You can store this salad in the fridge for up to 2 days, but remove it a few hrs before you plan to eat it. Finally, mix in the chopped parsley and crushed garlic.
Nutrition (per serving)
Calories139 kcal
Fat10 g
Saturates1 g
Carbs10 g
Sugars8 g
Fibre4 g
Protein3 g
Sodium8 mg
Recipe details
Skill levelEasy
CategorySide dish
Cuisinemediterranean
DietVegetarian
