Barbecued vegetable salad

SERVES 8 PREP AND COOK TIME 30 MINUTES

4 small (320g) red onions, halved crossways

4 bulbs (520g) baby fennel, trimmed, halved lengthways, reserve some fronds

2 large (700g) red capsicums, trimmed, quartered

4 (250g) finger eggplants, halved lengthways

4 small (360g) zucchinis, halved lengthways

⅔ cup (180ml) extra virgin olive oil DRESSING

⅔ cup (180ml) extra virgin olive oil

⅔ cup (180ml) verjuice

1 medium (140g) lemon, cut in half and sliced thinly

½ cup flat leaf parsley, chopped coarsely

1 Preheat the barbecue plate to medium to high. Place the onions, fennel, capsicum, eggplant and zucchini in a large dish, add the olive oil and toss to coat well. Season with sea salt.

2 Place onions, cut side down on barbecue, cook for about 15-20 minutes. After 5 minutes, add fennel; cook for

10 to 12 minutes. Add capsicum, cook for 8 minutes or until skin blackens and blisters; remove from barbecue and peel off skin. Add eggplant, cook for about 8 minutes. Finally, add zucchini and cook for 6 to 8 minutes; turn over all, except onions, halfway through cooking time.

3 DRESSING Whisk oil and verjuice together in a large shallow dish; add lemon and parsley and set aside. Season with sea salt flakes and freshly ground pepper.

4 Remove vegetables from barbecue as they are ready and place straight into the dish containing Dressing; keep warm and set aside until ready to serve.

5 To serve, transfer warm vegetables to a platter, drizzle with some Dressing and garnish with lemon slices, parsley and fennel fronds.

Not suitable to freeze and microwave.