Barbecue Vegetable Salad

clock 20 minutes + 30 minutes bowl Serves 8


  • 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
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  • 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.

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