GRILLED VEGETABLE SALAD

Adapted from French Grill: 125 Refined & Rustic Recipes

Part Mediterranean, part French, this salad is luscious because the vegetables are thoroughly cooked and resultantly sweet.

Serve as a first course or as an entree; the author suggests pairing the ratatouille with a bottle of Languedoc-Roussillon.

FOR THE VINAIGRETTE

1 tsp Dijon mustard

1 tsp honey

2 tbs balsamic vinegar

Fine sea salt

Freshly ground black pepper

1 clove garlic, minced

¼ tsp ground red chilli pepper or a blend of mild and hot paprikas, or more as needed

¼ cup extra virgin olive oil

½ cup lightly packed fresh tarragon or basil

FOR THE SALAD

2 medium courgettes (about 140g each), cut in half lengthwise

2 medium eggplants (200g each), cut in half lengthwise

2 medium bell peppers (about 140g each; seeds and ribs removed), cut in quarters

4 scallions or small spring onions, trimmed

1 cup cherry tomatoes (230g), preferably red and yellow, cut in half lengthwise

1 to 2 tbs extra virgin olive oil

230g medium cremini mushrooms (stems removed), wiped clean

1 tbs fresh lemon juice

Fine sea salt

Fleur de sel, for serving (or sea salt flakes) Herb sprigs of your choice, for garnish

For the vinaigrette: Whisk together the mustard, honey and vinegar in a medium bowl.

Whisk in a large pinch of salt and some freshly ground pepper along with the garlic and the red chilli pepper, then slowly whisk in the 1/4 cup of oil.

For the salad: Brush the zucchini, eggplant, bell peppers, scallions or spring onions and tomatoes all over with a tablespoon or two of oil, as needed.

Brush the mushrooms first with lemon juice, then with oil. Set all of the vegetables on a large platter near the grill. Season them lightly with salt.

Prepare the grill for direct heat:

You should be able to hold your hand 15cm above the coals for 4 or 5 seconds. Close the lid and open the vents about a quarter of the way.

Set the perforated pan on the grate, directly over the coals/heat. Once the pan is hot, place zucchini, eggplant, bell peppers and scallions or spring onions on/in it.

Cook (uncovered) for 2 minutes, then turn the vegetables, brush them with oil, and brown for 2 minutes.

Close the grill lid and cook the vegetables until they are tender throughout, which will take 10 to 12 minutes for the zucchini, peppers and white eggplant, if using, 12 to 14 minutes for purple eggplant and the scallions.

To serve arrange on a platter. Strew the cherry tomatoes over the top, or toss them in.

Mince the tarragon or basil and whisk it into the vinaigrette.

Drizzle the vegetables with the vinaigrette, season with fleur de sel, garnish with herb sprigs, and serve either warm or at room temperature.

| Picture: Tom McCorkle. Food styling: Lisa Cherkasky The Washington Post Grilled vegetable salad.