Italian Grilled Vegies
Geoff Jansz harvested the last of his summer vegetable crop and used the produce to make a delicious southern Italian-style salad.
Ingredients
- 1 capsicum
- 1 eggplant
- 1 zucchini
- 1 red onion
- 2 tomatoes, sliced
- salt & pepper, to taste
- pine nuts, for garnish
Dressing
- 1 clove garlic, crushed
- 4-6 basil leaves, torn
- 50ml olive oil
- balsamic vinegar
Method
1. Heat your grill plate. (Note: if you don’t have a grill plate use a barbecue or a grill pan.)
2. Wash the capsicum, zucchini and eggplant. Slice thinly, brush with olive oil and place on the grill plate. While they are grilling (they should only take about five minutes), brush every now and again with olive oil.
3. Slice the tomatoes.
4. Place all the ingredients for the dressing into a serving platter. Mix well. Add the hot vegetables, then add the tomatoes.
5. Scatter the pine nuts over the top to garnish, and add salt and pepper to taste.
6. Serve with crusty Italian bread and a bottle of light, chilled red wine.