Barbecue Vegetable Salad

Barbecue Vegetable Salad

  • Preparation time

    20 mins
  • Cook time

    30 mins
  • Serves 8

This gluten free Barbecue Vegetable Salad is a vegetarian treat so tasty you’ll want to keep barbecuing long after summer has ended.

Dietary Information

Dietary and nutritional info supplied by NZ Nutrition Foundation.

Ingredients

  • Red wine vinegar - 1/4 cup
  • Cloves garlic, finely chopped - 3
  • Dried oregano - 1 tsp
  • Ground cumin - 1 tsp
  • Powdered mustard - 1 tsp
  • Chilli flakes - 1 tsp
  • Extra virgin olive oil - 1/2 cup
  • Large red onions, cut into 8 wedges each - 1
  • Spring onions, chopped into 2cm pieces - 6
  • Courgettes, halved lengthways - 4
  • Small eggplants, cut in 1cm slices - 2
  • Red capsicums, quartered, seeds removed - 2
  • Salt and pepper, to season
  • Handful of fresh basil leaves, shredded
  • Grated zest of 1 orange
  • Capers, drained - 1 Tbsp

Method

  1. Preheat barbecue grill plate to moderately high.

  2. 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. Arrange all vegetables on two large baking sheets and brush with half the marinade. Season with salt and pepper.

  4. 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. To serve, arrange vegetables on a platter and drizzle remaining marinade over the top. Scatter with basil, orange zest and capers.

Tip: Eggplants don’t need to be kept in the fridge – they should be kept at room temperature otherwise they may go brown and develop a bitter flavour.