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Grilled vegetable salad with anchovy and garlic dressing
Grilled vegetable salad with anchovy and garlic dressing
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Wholesome veggie-packed salad for a speedy meal.
Ingredients:
  • 370g piece butternut pumpkin, unpeeled, cut into 7mm-thick slices
  • 2 red onions, cut into wedges
  • 2 corn cobs, husks and silk removed, cut crossways into 2cm-thick slices
  • 180g (1 bunch) fresh asparagus, ends trimmed
  • 2 zucchini, quartered lengthways
  • 2 baby eggplant, quartered lengthways
  • 1 red capsicum, quartered, deseeded
  • 18.20 gm extra virgin olive oil
  • Salt & freshly ground black pepper
  • 62.50 ml chopped fresh coriander
  • 40.00 ml red wine vinegar
  • 4 drained anchovy fillets, finely chopped
  • 4.60 gm extra virgin olive oil
Instructions:
  • Preheat a barbecue grill to medium heat. Combine pumpkin, onions, corn, asparagus, zucchini, eggplant, and capsicum in a large bowl. Drizzle with oil, toss until well coated, and season generously with salt and pepper.
  • Place half of the vegetables on the preheated barbecue grill. Cook them, flipping occasionally, for 4-5 minutes until they are golden and tender. Transfer them to a serving bowl or platter. Repeat the process with the rest of the vegetables.
  • In a small jug, mix together vinegar, anchovies, oil, and garlic. Season with pepper and whisk until well combined.
  • Drizzle the flavorful dressing over the cooked vegetables, sprinkle with fresh coriander, and toss thoroughly to blend the flavors. Serve the dish warm or at room temperature.

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