1 each red and yellow peppers

3 tbsp olive oil

1 tbsp red wine vinegar

1 tbsp garlic infused oil

1 red chili, deseeded, finely chopped

1 eggplant, cut into 1cm rounds

handful black olives

large handful basil, roughly torn


First, blacken the peppers all over – do this directly over a flame, over hot coals or under a hot grill.

When completely blackened, put them in a bowl, cover with a plate and leave to cool.

While the peppers are cooling, mix the oil, vinegar, garlic infused oil and chili in a large bowl.

On a hot barbecue or griddle pan, chargrill the eggplant, and zucchini in batches until they have defined grill marks on both sides and are starting to soften.

The time will depend on the intensity of your grill, so use your judgement – zucchini are fine still slightly crunchy but you want the eggplant cooked all the way through.

As the vegetables are ready, put them straight into the dressing to marinate, breaking the onions up into rings.

When the peppers are cool enough to handle, peel, remove the stalk and scrape out the seeds.

Cut into strips and toss through the veg with any juice from the bowl.

Mix in the olives, basil and seasoning. Drizzle with more oil, if you like, and serve either on its own or with mozzarella or crumbled feta.

Recipe adapted from: Good Food

Vegetarian Gluten Free and Low FODMAP Recipe -  Chargrilled vegetable salad
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