Summer Vegetable Salad

A vibrant salad of charred aubergine, capsicums, tomato, and onion tossed in a zesty garlic, mustard, and caper dressing.

Vegetarian Healthy Barbecue Summer Salad

Estimated Nutrition

Calories

210.6

kcal / serving

842.2 kcal total

Carbs

9.6g

per serving

38.2 g total

Fat

18.9g

per serving

75.4 g total

Protein

per serving

7.8 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tsp

Dijon Mustard

tbsp

Red Wine Vinegar

tsp

Sherry Vinegar

NutsSeeds

pinch

Sea Salt

to taste

clove

Garlic

crushed

0.5

bunch

Flat leaf Parsley

leaves roughly torn

OilsFats

tbsp

Olive Oil

for coating

Extra Virgin Olive Oil

Vegetables

piece

Aubergine

thinly sliced lengthwise

piece

Red Capsicum

deseeded and cut into six pieces

piece

Green Capsicum

deseeded and cut into six pieces

piece

Tomato

cored and halved crosswise

piece

Spanish Onion

cut into wedges

tbsp

Caper

drained

Method

Pour the prepared dressing over the vegetables and toss to coat thoroughly.

Slice the aubergine lengthwise, toss with oil and salt, and grill until charred.

Coat the remaining vegetables in oil and salt before grilling until tender.

Transfer all grilled vegetables into a large bowl.

Whisk garlic, mustard, capers, vinegars, and 50ml extra virgin olive oil with parsley leaves.