A colourful and flavoursome vegetable dish, perfect for a backyard BBQ. Serve with Matt's grilled prawns.
Place vegetables on a grill plate over an open fire. Cover with a lid and roast for 30-40 minutes, turning occasionally until tender.
Transfer to a chopping board and coarsely chop vegetables. Add to base of a serving bowl.
Peel beetroot and carrots into long shavings and add to salad.
Drizzle with olive oil and vinegar and season to taste. Scatter with edible flowers.
For more great recipes like this, get your copy of The Great Australian Cookbook here.
Trending This Week