Chargrilled Vegetables With Basil Dressing.

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 55mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cut eggplants into 1/2 inch slices. Place on a wire rack, sprinkle with salt and leave for 30 minutes. Rinse and pat dry with paper towels.
  • Cut the sweet potatoes into 1/4 inch slices, and the zucchini into 1/2 inch slices lengthwise.
  • Quarter the peppers, remove seeds and membranes and chargrill skin-side-down, until the skin blackens and blisters. Place in a plastic bag and leave to cool. Peel away the skin.
  • Brush the eggplant, sweet potato, zucchini and mushrooms with oil. Barbecue in batches until lightly browned and cooked through.
  • Combine the dressing ingredients in a food processor and process until smooth.
  • Mix the vegetables with the dressing. Allow to cool, then cover and refrigerate until ready to use. Return to room temperature before serving.
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