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This salad can be served as a stand alone dish or as an accompaniment to barbecued steak or lamb.
Thinly slice eggplant lengthwise and toss with olive oil and sea salt, then cook on a hot barbecue or char-grill until charred and tender.
Toss remaining vegetables in olive oil and sea salt and cook on a hot char-grill or barbecue until charred and tender.
Place all the cooked vegetables in a large bowl.
For the dressing combine, garlic, mustard, capers and vinegars in a bowl, season with sea salt to taste and stir in olive oil. Add parsley leaves and mix well to combine.
Pour dressing over vegetables and toss well to coat vegetables in dressing.
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