Yield: 1 servings
|4 \N||Sundried tomatoes|
|3 \N||Red capsicums|
|2 tablespoons||Red wine vinegar|
|1 tablespoon||Balsamic vinegar|
|3 tablespoons||Olive oil|
|2 \N||Cloves garlic; peeled|
|\N \N||Salt & freshly ground pepper|
|2 tablespoons||Olive oil|
|2 tablespoons||Fresh rosemary; chopped|
|1 \N||Red; green & yellow|
|\N \N||; capsicum|
|1 \N||Spanish onion|
|4 \N||Spring onions|
|2 \N||Ears corn|
|\N \N||Assorted fresh herbs to garnish|
FOR THE DRESSING
FOR THE SALAD
First, make the dressing. Slice the four sides off the capsicum and discard the seed core. Heat a griller and grill the capsicum pieces, skin side up until they are blackened and blistered. Transfer them to a plastic bag and allow them to cool. Once cool, open the bag and remove the capsicum pieces, gently peeling off and discarding the skins.
Puree the sundried tomatoes, roasted and peeled capsicum pieces with the olive oil, vinegars, garlic and salt and pepper to taste then allow to cool.
To make the salad, cut the capsicums, zucchini and mushrooms into thick chunks and slice the spring onions and Spanish onion. Cut the corn cobs into 6 rounds.
Transfer all the vegetables to a baking dish and toss with the olive oil and rosemary, adding salt and pepper to taste. Grill the vegetable mixture under a very hot grill, tossing the vegetables every 5-10 minutes or so, until they are all lightly charred and softened, about 30 minutes.
Alternatively, bake the vegetable mixture at 240c. for 30 minutes, tossing after 15 minutes.
Remove the vegetables from the griller and toss with the dressing. Serve the vegetables piled onto pretty plates, garnished with some fresh herbs.
Converted by MC_Buster.
Per serving: 933 Calories (kcal); 71g Total Fat; (63% calories from fat); 16g Protein; 74g Carbohydrate; 0mg Cholesterol; 60mg Sodium Food Exchanges: 2½ Grain(Starch); 0 Lean Meat; 6 ½ Vegetable; 0 Fruit; 13 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.