Barbecue Vegetable Salad

Ingredients
- ¼ cup red wine vinegar
- 3 cloves garlic, finely chopped
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1 tsp powdered mustard
- 1 tsp chilli flakes
- ½ cup extra virgin olive oil
- 2 large red onions, cut into 8 wedges each
- 6 spring onions, chopped into 2cm pieces
- 4 courgettes, halved lengthways
- 2 small eggplants, cut in 1cm slices
- 2 red capsicums, quartered, seeds removed
- Salt
- Pepper
- Handful of fresh basil leaves, shredded
- Grated zest of 1 orange
- 1 Tbsp capers, drained
How to Clean your BBQ
Method
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1. Preheat barbecue grill plate to moderately high.
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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.
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3. Arrange all vegetables on two large baking sheets and brush with half the marinade. Season with salt and pepper.
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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.
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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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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.