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grilled vegetable salad |
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| Ingredients -
Serves 4 |
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Method |
1 medium size aubergine
3 courgettes
3 mixed coloured bell peppers
1 large onion
2 garlic cloves
100ml Grappolini Paneolio
Extra Virgin Olive Oil
Sea salt and freshly ground pepper |
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Dice the aubergine, the courgettes and the mixed peppers
into 2.5cm cubes and put in a heatproof dish.
Slice the onion lengthways, crush the garlic cloves and add
to the diced vegetables.
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Add the
Paneolio and season with sea salt and fresh grindings of pepper.
Grill the vegetables under a hot grill until they are browned
and slightly crispy. Serve warm or cold.
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| To ensure that the vegetables are thoroughly
grilled turn them occasionally. But be careful, please
be gentle when turning them over to avoid breaking them.
This salad can be served as a light vegetarian dish or
as a perfect accompaniment to any fish or meat dish. |
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