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Рецепт Grilled Vegetable Salad With Red Capsicum Vinaigrette
by Global Cookbook

Grilled Vegetable Salad With Red Capsicum Vinaigrette
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Ингредиенты

  • 4 x sundried tomatoes
  • 3 x red capsicums
  • 2 Tbsp. red wine vinegar
  • 1 Tbsp. balsamic vinegar
  • 3 Tbsp. extra virgin olive oil
  • 2 x cloves garlic, peeled salt & freshly grnd pepper
  • 2 Tbsp. extra virgin olive oil
  • 2 Tbsp. fresh rosemary, minced
  • 1 x red, green & yellow capsicum
  • 2 med zucchini
  • 1 x Spanish onion
  • 4 x spring onions
  • 6 lrg mushrooms
  • 2 x ears corn assorted fresh herbs to garnish

Инструкции

  1. First, make the dressing. Slice the four sides off the capsicum and throw away the seed core. Heat a griller and grill the capsicum pcs, skin side up till they are blackened and blistered. Transfer them to a plastic bag and allow them to cold. Once cold, open the bag and remove the capsicum pcs, gently peeling off and discarding the skins.
  2. Puree the sundried tomatoes, roasted and peeled capsicum pcs with the extra virgin olive oil, vinegars, garlic and salt and pepper to taste then allow to cold.
  3. To make the salad, cut the capsicums, zucchini and mushrooms into thick chunks and slice the spring onions and Spanish onion. Cut the corn cobs into 6 rounds.
  4. Transfer all the vegetables to a baking dish and toss with the extra virgin olive oil and rosemary, adding salt and pepper to taste. Grill the vegetable mix under a very warm grill, tossing the vegetables every 5-10 min or possibly so, till they are all lightly charred and softened, about 30 min. Alternatively, bake the vegetable mix at 240c. for 30 min, tossing after 15 min.
  5. Remove the vegetables from the griller and toss with the dressing. Serve the vegetables piled onto pretty plates, garnished with some fresh herbs.