Recipe - Grilled Vegetable Salad With Red Capsicum Vinaigrette

FOR THE DRESSING
4 Sundried tomatoes
3 Red capsicums
2 tablespoon Red wine vinegar
1 tablespoon Balsamic vinegar
3 tablespoon Olive oil
2 Cloves garlic; peeled
Salt & freshly ground pepper

FOR THE SALAD
2 tablespoon Olive oil
2 tablespoon Fresh rosemary; chopped
1 Red; green & yellow
; capsicum
2 md Zucchini
1 Spanish onion
4 Spring onions
6 lg Mushrooms
2 Ears corn
Assorted fresh herbs to
garnish

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 510 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:
2 One half Grain(Starch); 0 Lean Meat; 6 One half Vegetable; 0 Fruit; 13 One half Fat; 0
Other Carbohydrates

Converted by MM_Buster v2.0n.