Verdura Mista
This traditional Italian grilled vegetable salad is perfect for summertime!
- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 30 min
- Inactive: 5 min
- Cook: 30 min
- Yield: 6 to 8 servings
Share This Recipe
- Level: Intermediate
- Total: 1 hr 5 min
- Prep: 30 min
- Inactive: 5 min
- Cook: 30 min
- Yield: 6 to 8 servings
Ingredients
2 aubergines (eggplant), sliced into rounds
2 heads fennel, sliced
3 courgettes (zucchini), sliced lengthways
1 bunch of asparagus
4 yellow patty pan squash
4 green patty pan squash
2 red peppers, charred and skins removed
2 orange peppers, charred and skins removed
For the dressing:
Extra-virgin olive oil
Sea salt and freshly ground black pepper
White wine vinegar
1 handful chopped basil leaves
1 clove garlic, finely sliced
1 handful fennel tops
Directions
- Place all the vegetables on a hot barbecue or griddle pan and chargrill them for a few minutes on each side so you get those lovely black striped char marks. Once blackened, your peppers will need to be placed into a bowl covered with some clingfilm and left to steam for a few minutes ¿ you will now be able to remove their skins quite easily.
- Mix all of the dressing ingredients together and season.
- Place all the chargrilled vegetables into a large serving bowl and toss with the dressing. Eat straightaway ¿ this should not be served from the fridge, but at room temperature ¿ lovely!
