Chargrilled Vegetables & Spinach Salad
Preparation time is 30minutes
Cook time is 15minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
17 Ingredients
Number of servings
4
- 2 large eggplants
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 yellow capsicums (halved and deseeded)
- 2 red capsicums (halved and deseeded)
- 2/3 cup olive oil
- 2 sprigs fresh oregano (leaves picked)
- 300grams zucchini (cut into diagonal slices 5mm thick)
- 6 fresh asparagus spears (trimmed)
- 4 canned artichoke hearts (cut into wedges)
- 4 handfuls baby spinach leaves
- 12 black olives
- 1 small red onion (sliced into thin discs)
- 3tablespoons olive oil
- 1tablespoons freshly squeezed lemon juice
- 1tablespoons fresh dill (chopped)
- 2 spring onions (thinly sliced)
Method
Step 1 of 4
Heat the barbecue or charcoal grill until hot. Cut the eggplants into slices 1cm thick. Put in a colander, sprinkle with salt, and leave to drain for 15 minutes. Rinse, and pat dry with kitchen paper.
Step 2 of 4
Meanwhile, put the capsicums in a shallow dish, and add 4 tablespoons of the oil and the oregano. Season with salt and black pepper, and mix until the capsicums are well coated in the oil. Grill over a high heat for about 10 minutes until they are charred and cooked. Allow to cool a little, peel, and slice the flesh into strips. Set aside. Brush the eggplant and zucchini slices with a little oil, and grill on both sides over a high heat for 2-3 minutes on each side until they are just tender and starting to char. Set aside.
Step 3 of 4
Cook the asparagus in boiling salted water for 2-3 minutes. Drain, and place straight on the barbecue or grill. Grill over a medium heat for about 5 minutes or so, brushing the spears with a little of the oil as they are cooking, and turning them as they char. Brush the grill with a little oil, and grill the artichoke hearts at the same time, allowing 2-3 minutes for each side. Allow to cool slightly.
Step 4 of 4
Put all the grilled vegetables in a large bowl, and add the spinach leaves, olives, and red onion. To make the dressing, in a small bowl or jug, whisk together all the dressing ingredients, and season with salt and black pepper. Pour over the salad, and toss through gently.
Categories
- Pescatarian
- Eggplant
- Seafood free
- Gluten free
- Tree nut free
- Lunch
- Egg free
- Sesame free
- Australian
- Vegetable dishes
- Halal
- Wheat free
- Soy free
- Vegetarian
- Dinner
- Vegan
- Dairy free
- Peanut free
- Licensed
These categories are provided as a guide only and do not reflect any ingredients or products displayed or referred to on this recipe page and that are not listed in the recipe’s ingredients list. Find out more about allergy, dietary and lifestyle category tags.
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