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Mixed Grilled Vegetable Salad
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Ingredients
½ each of red, green and yellow pepper, seeds removed, cut into six
1 courgette, cut into thick rounds
½ aubergine, sliced into rounds
4 tablespoons olive oil
¼ small celeriac, cut into batons
10 button mushrooms, quartered
Salt and pepper
2 tablespoons balsamic vinegar
Marinade
150 ml/5 fl oz olive oil
1 sprig of rosemary
1 sprig of thyme
1 garlic clove, chopped
1 shallot, chopped
2 tablespoons sherry vinegar
Details
Serves: 7
Method
Place all the marinade ingredients in a saucepan and heat through.
Heat a chargrilling pan, add the peppers, allow to blacken a little, then remove and set aside. Brown the courgette and aubergine rounds in the same way. Add to the peppers.
Heat the olive oil in a large frying pan, add the celeriac and mushrooms and cook briefly to soften a little. Add the peppers, courgette and aubergine, stir in the marinade and season to taste. Pour into a bowl, add the balsamic vinegar and leave to marinate overnight in the refrigerator.
To serve, remove the rosemary and thyme sprigs and drain off excess oil.
Heat a chargrilling pan, add the peppers, allow to blacken a little, then remove and set aside. Brown the courgette and aubergine rounds in the same way. Add to the peppers.
Heat the olive oil in a large frying pan, add the celeriac and mushrooms and cook briefly to soften a little. Add the peppers, courgette and aubergine, stir in the marinade and season to taste. Pour into a bowl, add the balsamic vinegar and leave to marinate overnight in the refrigerator.
To serve, remove the rosemary and thyme sprigs and drain off excess oil.
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