Barbecue Vegetable Salad
Colourful and tasty, this salad is the perfect accompaniment to any meal.
- Thickly slice eggplants (use the long thin ones) and courgettes lengthways. Place in a large bowl with sliced peppers and drizzle well with olive oil. Season vegetables with salt and pepper and toss well to coat.
- Heat a barbecue. Cook the vegetables in batches for two to three minutes on each side to brown. Remove to a bowl and cool to room temperature.
- Drizzle vegetables with balsamic vinegar and toss well to combine. Serve on a platter.