Karls Chargrilled Vegetable Salad Recipes

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CHARGRILLED VEGETABLE SALAD



Chargrilled vegetable salad image

Serve these chargrilled vegetables with torn buffalo mozzarella, for a lovely starter or light supper

Provided by Barney Desmazery

Categories     Dinner, Side dish, Starter

Time 1h20m

Number Of Ingredients 10

2 red peppers
3 tbsp olive oil
1 tbsp red wine vinegar
1 small garlic clove , crushed
1 red chilli , deseeded, finely chopped
1 aubergine , cut into 1cm rounds
2 red onions , sliced about 1.5cm thick but kept as whole slices
6 plump sundried tomatoes in oil, drained and torn into strips
handful black olives
large handful basil , roughly torn

Steps:

  • 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 and chilli in a large bowl. On a hot barbecue or griddle pan, chargrill the aubergine, courgette and onions 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 - courgettes and red onions are fine still slightly crunchy but you want the aubergine 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 tomatoes, olives, basil and seasoning. Drizzle with more oil, if you like, and serve either on its own or with mozzarella or crumbled feta.

Nutrition Facts : Calories 126 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 3 grams protein, Sodium 0.66 milligram of sodium

KARL'S CHARGRILLED VEGETABLE SALAD



Karl's Chargrilled Vegetable Salad image

This is named in honour of my boyfriend, who last night really wanted dinner but seemed disappointed with salad. We weren't really hungry, so I came up with this salad platter which we shared. Any green lettuce that you have on hand can be used, and rocket/argula tastes nice as well. You could also arrange this on small plates and serve as a first course. The veges & lentils can be prepared ahead of time & refrigerated. The salad can then be built just before serving.

Provided by LilKiwiChicken

Categories     Ham

Time 50m

Yield 2 serving(s)

Number Of Ingredients 12

2 teaspoons coarse grain mustard
2 tablespoons balsamic vinegar
1 tablespoon good quality olive oil
1 large yellow capsicum, cut into chunks
1 large zucchini
4 tablespoons puy lentils, cooked in light stock & cooled (brown lentils can be substituted)
10 cherry tomatoes, halved
1 egg, boiled & cut into 1/8ths
100 g goat cheese
100 g serrano ham, torn into rough pieces (or any airdried ham)
10 black olives
16 green lettuce leaves, torn

Steps:

  • Make the dressing first by combining the dressing ingredients together and stirring well.
  • Chargrill the capsicum - I heated a pan on medium heat, and put chunks of the capsicum in the pan skin side down. Once it blisters, put it into a plastic bag for 15 minutes to sweat. The skins can then be removed easily.
  • Slice the zucchini thinly, either in rounds or lengthways. Chargrill until just starting to brown. Set aside to cool.
  • Place the halved cherry tomatoes under a grill until just starting to brown. Set aside to cool.
  • Tear the lettuce leaves and arrange on a large platter.
  • Sprinkle the lentils over the lettuce.
  • Arrange the veges on the lentils & lettuce, then crumble the goats cheese over the top.
  • Add the olives, ham & eggs.
  • Dribble the dressing over & serve with crusty bread.

Nutrition Facts : Calories 442.2, Fat 27.7, SaturatedFat 12.6, Cholesterol 132.5, Sodium 531.8, Carbohydrate 30.2, Fiber 8.6, Sugar 12, Protein 22.7

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