Char Grilled Vegetable Salad

Clint’s Cookbook
Clint’s Char Grill
Vegetable Plate
Total Cooking Time: 20 Minutes
Ingredients
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3 x Baby Eggplants
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3 x Zucchini
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2 x Red Capsicum
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1 x Green Chilli
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8 x Baby Truss Tomatoes
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Salt and Pepper to taste
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DRESSING
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1 Tbsp Red Wine Vinegar
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3 Tbsp Olive Oil
Preparation
Pre Roast Capsicum at intense heat for 15
minutes or until skin blackens. Remove from
heat and place in plastic bag to steam skin.
Once cooled remove skin and seeds. Break
or cut into slices.
Slice Eggplant and Zucchini into 5mm thin
slices. Brush with olive oil and sear on
preheated BBQ grill or pan. Turn once after 4
minutes. Add halved tomatoes face down on
grill. Remove all vegetables from heat after
further 4 minutes.
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1 tsp Castor ugar
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1 ½ tsp Dijon Mustard
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1 tsp Sea Salt
Make dressing mixing all ingredients and
stirring thoroughly.
Combine vegetables in dish. Toss with
dressing and serve hot.
Notes
Serves 4 as a side dish or two as a
main.
You can use a Sweet Banana Chilli
as alternative to Red Capsicum.
Ideal to companion to barbequed
fish or beef dish.
Delicious reheated following day!