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BBQ Pepper and Eggplant Salad

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Pre-heat your bbq.
To prepare the peppers, trim the ends, halve and remove the seeds, then cut each half into 3 pieces.
To prepare the eggplants, trim the ends and slice lengthways, abut 1cm thick.
Coat all the vegetables liberally in olive oil and salt and place onto the bbq.
Cook the vegetables until well coloured and slightly caramelized, remove from the heat and serve on a large platter.
Finish with a splash of extra virgin olive oil, balsamic vinegar and some sea salt and freshly ground pepper.
Fresh asparagus, green or white would also be fantastic here.

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Leeanne33 December 2011

Fantastic! I also added onion, garlic and mushrooms. Anyone on the 17 day diet - this is a great side dish to your protein.

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Anne V May 2010

Absolutely delicious, thank you Neil

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Carol107 January 2010

It's so nice and so easy. I also add onion cut in reasonably wide pieces.

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withaney January 2010

thats onion too in that pic isnt it.

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Elmary December 2009

This was yummy - I added some garlic and some sweet basil - fantastic.

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Country Drover September 2009

easy healthy and very tasty

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madz June 2009

wow yummy and affordable....

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jackicam April 2009

This is brilliant. My 2 fave vegies. I could eat this every night!

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JE36 March 2009

just my style

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Tiny Dancer January 2009

So simple but so good!

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