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Barbecued vegetable salad recipe
- Cuisine: Modern Australian
- Serves 6 - 8
This salad is a beauty because it shows once and for all that the barbecue can do much more than just cook steaks and chops.
Ingredients
1 eggplant, cut into 8 wedges, salted and rinsed2 small zucchini, cut into quarters
1 red capsicum, cut in 6 wedges, seeds removed
100 g small mushrooms
3 tbsp extra virgin olive oil
1 tbsp sherry vinegar
Salt and freshly ground black pepper
3 tbsp extra virgin olive oil, additional
1 tbsp sherry vinegar, additional
20 basil leaves, thinly sliced
Preparation
Toss all vegetables with oil, vinegar, salt and pepper.Place vegetables on oiled barbecue grill.
Cook for 20–30 minutes.
Turn regularly and add additional oil if needed.
Place vegetables on a platter.
Drizzle with additional oil and vinegar. Sprinkle basil on top.
If you enjoyed this Barbecued vegetable salad recipe then browse more Modern Australian recipes, salad recipes, healthy recipes, vegetarian recipes and our most popular hainanese chicken rice recipe.
Modern Australian Restaurants
Displaying 10 of 594 Modern Australian Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | Valentino's | Northbridge | |
| 2. | Smithfield Tavern | Smithfield | |
| 3. | Benny's Bar & Cafe | Fremantle | |
| 4. | Arch Rival | Palmerston | |
| 5. | Stirling Hotel | Stirling | |
| 6. | Mahogany Inn | Mahogany Creek | |
| 7. | Morning Star Estate | Mt Eliza | |
| 8. | Anise | City | |
| 9. | Artespresso | Kingston | |
| 10. | The Boat House by the Lake | Barton |
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