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Barbecue Vegetable Salad

Fire up the barbie for a vibrant, charred barbecue vegetable salad. Tossed in a tangy homemade dressing, it’s a quick, fresh side perfect for feeding a crowd.

Ingredients

  • 1/4 cup red wine vinegar
  • 3 cloves garlic, finely chopped
  • 1 teaspoons dried oregano
  • 1 teaspoons ground cumin
  • 1 teaspoons chilli flakes
  • 1 large red onions, cut into 8 wedges each
  • 6 spring onions, chopped into 2 cm pieces
  • 4 courgettes, helved lengthways
  • 2 small eggplants, cut in 1 cm slices
  • 2 red capsicums, quartered and seeds removed
  • 1 cup fresh basil leaves, shredded
  • 1 orange, zest
  • 1 tablespoons capers, drained
  • 1 pinch salt and pepper
  • 1 teaspoons powdered mustard
  • 1/2 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 3 cloves garlic, finely chopped
  • 1 teaspoons dried oregano
  • 1 teaspoons ground cumin
  • 1 teaspoons chilli flakes
  • 1 large red onions, cut into 8 wedges each
  • 6 spring onions, chopped into 2 cm pieces
  • 4 courgettes, helved lengthways
  • 2 small eggplants, cut in 1 cm slices
  • 2 red capsicums, quartered and seeds removed
  • 1 cup fresh basil leaves, shredded
  • 1 orange, zest
  • 1 tablespoons capers, drained
  • 1 pinch salt and pepper
  • 1 teaspoons powdered mustard
  • 1/2 cup extra virgin olive oil

Method

  1. Step 1 of 5
    Preheat barbecue grill plate to moderately high.
  2. Step 2 of 5
    To make the marinade, combine the red wine vinegar, garlic, oregano, cumin, mustard, chilli flakes and olive oil in a bowl and whisk. Set aside.
  3. Step 3 of 5
    Arrange all vegetables on two large baking sheets and brush with half the marinade. Season with salt and pepper.
  4. Step 4 of 5
    Cook vegetables in batches, until tender and slightly charred, turning once or twice. Grill onions and spring onions for 6 minutes. Grill courgettes for 6-7 minutes. Grill eggplant for 8 minutes. Grill capsicum for 10-12 minutes.
  5. Step 5 of 5
    To serve, arrange vegetables on a platter and drizzle remaining marinade over the top. Scatter with basil, orange zest and capers.
Photo of Barbecue Vegetable Salad

Method

  1. Step 1 of 5
    Preheat barbecue grill plate to moderately high.
  2. Step 2 of 5
    To make the marinade, combine the red wine vinegar, garlic, oregano, cumin, mustard, chilli flakes and olive oil in a bowl and whisk. Set aside.
  3. Step 3 of 5
    Arrange all vegetables on two large baking sheets and brush with half the marinade. Season with salt and pepper.
  4. Step 4 of 5
    Cook vegetables in batches, until tender and slightly charred, turning once or twice. Grill onions and spring onions for 6 minutes. Grill courgettes for 6-7 minutes. Grill eggplant for 8 minutes. Grill capsicum for 10-12 minutes.
  5. Step 5 of 5
    To serve, arrange vegetables on a platter and drizzle remaining marinade over the top. Scatter with basil, orange zest and capers.

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