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Mediterranean Grilled Vegetable Salad

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Preparation Time: 10 minutes
Cooking time: 45 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 2
This recipe has been visited 5815 times

Ingredients:

Metric Imperial

2 red peppers

1 aubergine

2 handful(s) basil

1 handful(s) oregano

1 lemon

olive oil

1 clove of garlic

rocket leaves

A perfect salad to whisk you away to a Spanish finca!

Posted by: Sarah on 07 April 2008

Click here to view Sarah's Cookery Book

Cooking Steps:

Set the oven to 200c/gas mark 6.

Slice the peppers in half, remove the core and place on a baking tray. Drizzle with olive oil and place in the oven for about 45 mins until they start to blacken. Once they are cool skin them.

While these are cooking slice up the aubergine into slices about 0.5-1cm thick. Heat a griddle pan over a medium heat, brush the slices of aubergine with oil and a little salt. Griddle for about 3 minutes each side - until they are crispy on the outside and have deep black lines on each side.

Add the peppers and aubergine to a salad bowl. Tear the herbs, finely slice the garlic and add to the vegetables. Add the cooking juices from the pepper, the rocket leaves, squeeze the lemon over, drizzle with olive oil and season.

Enjoy as the weather gets better in the garden with a glass of white !