Grilled Vegetable Salad
Using in-season ingredients gives your recipes the ultimate flavour and is better to digest too! Use freshly harvested courgettes and aubergines in the summer months to make this gorgeous recipe. Full of flavour and colour it's a perfect pairing to a summer BBQ.
Ingredients:
200g courgettes, sliced lengthways
200g aubergine, sliced into rounds
2 lemons, halved
1/2 tbsp olive oil
Sea salt & ground black pepper
50g beetroot leaves
2 courgette flowers (optional)
Vinaigrette
125ml olive oil
2 tbsp sherry vinegar
Juice 1 lemon
1 clove crushed garlic
2 tsp honey
Sea salt & ground black pepper
Directions:
1. Open the Cuisinart Griddle & Grill to its flat open position. Secure the grill plates.
2. Heat the plates to 200ºC.
3. Place the prepared courgette and aubergine slices into a bowl. Squeeze over some of the lemon juice from each of the cut halves before adding them to the vegetables. Drizzle with the olive oil and toss together. Season with salt and pepper.
4. Place the seasoned vegetables and the lemon halves onto the grill plates and cook for 10 minutes on each side until tender and lightly coloured.
5. Mix together the ingredients for the vinaigrette.
6. In a bowl toss the beetroot leaves and courgette flowers with the cooked vegetables and drizzle with some of the vinaigrette before serving.
