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Grilled Vegetable Salad

March 16, 2015 By sue Leave a Comment

This salad is perfect for late summer when capsicums, eggplant and courgette (or zucchini) are plentiful in the garden.  You can roast them in the oven but I prefer to grill or barbeque them to get those lovely golden brown lines across them.  Once cooked you can drizzle them with balsamic vinegar and add sundried tomatoes, olives and feta to make a meal of them or serve them as a vegetable dish.  They are delicious piping hot or served at room temperature.

Chop zucchini, capsicum, eggplant and mushrooms into bite sized pieces

Add a few tablespoons of olive oil and some crushed garlic

Grill the vegetables – it is easier to do all of one type together

Put the grilled vegetables in a bowl and drizzle liberally with balsamic vinegar

Serve with sun-dried tomatoes, olives and feta

 

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Filed Under: Kitchen, Recipes Tagged With: Courgette, Eggplant, Mushroom, Zucchini

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Life’s Bounty is about all the things I enjoy experiencing, creating, and sharing. Join me as I travel in search of new experiences; coax more produce from my backyard in Auckland, New Zealand and preserve the harvested bounty; and try my hand at making anything from cider to jewellery to cards to gift packs of soap.
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