I did a seafood cooking class at Sydney Fish Markets with my friend Fay and this salad was one of the dishes. We did this on a bbq but my new bbq hasn't been unpacked or set up yet so I used the oven for the capsicum and my health-smart grill for the other vegetables. My grill doesn't change the flavour, i just love the look of the striped char marks that it creates.
Serves 4 as a side dish
Ingredients
- 2 baby eggplant, cut into 1cm thick slices
- 2 zucchini, cut into 1cm thick slices
- 1 red capsicum
- 1 banana chilli (sweet chilli)
- Extra virgin olive oil
- Salt flakes and freshly ground black pepper, to taste
Dressing
- ½ tablespoon red wine vinegar
- 1 ½ tablespoons extra virgin olive oil
- ½ teaspoon castor sugar
- ½ teaspoon Dijon mustard
- ½ teaspoon salt flakes
Method
1. Heat BBO.
2. Brush whole capsicum and banana chilli with oil and place on BBO, turn as needed to blacken all sides.
3. Meanwhile, make dressing: whisk all ingredients together in a large bowl. Set aside.
4. Brush eggplant and zucchini with olive oil, season with salt and pepper.
5. Put eggplant and zucchini onto BBO, turn once after 2 - 3 minutes, when well coloured.
6. Remove when cooked and place into bowl with dressing.
7. Remove capsicum and chilli when all sides are blackened and place into a plastic bag until cool enough to handle. Peel and remove seeds and membrane, slice into strips.
8. Combine with other vegetables, toss to coat well with dressing and serve.
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