Barbecue Roasted Salad Recipe
Ingredients
| 350 g/12 oz small new potatoes, scrubbed | ||
| 1 red and 1 orange pepper, deseeded and cut into 2.5cm squares | ||
| Aubergine | 1 Small, trimmed | |
| 1 courgette, trimmed and cubed | ||
| 175 g/6 oz chestnut mushrooms | ||
| Tomatoes | 2 , quartered | |
| 1 red onion, cut into thin wedges | ||
| 3 tbsp rosemary oil | ||
| Balsamic vinegar | 1 Tablespoon | |
| 6 tbsp vegetarian pesto sauce | ||
| Vegetable stock | 3 Tablespoon (FOR THE DRESSING) | |
| Basil leaves | 1 Bunch (100gm) (FOR THE DRESSING) | |
Directions
1. Make a double thickness foil tray about 20cm square. Par-boil the new potatoes in lightly salted boiling water for 3-4 mins. Drain and rinse under cold water.
2. Toss potatoes with the peppers, aubergine, courgette, mushrooms, tomatoes, red onion, oil and vinegar. Position the foil tray on the barbecue grill, then add the veg. Season, then cook, turning frequently, for 10-15 mins until tender and browned.
3. Spoon into a serving bowl and toss with the dressing ingredients.
2. Toss potatoes with the peppers, aubergine, courgette, mushrooms, tomatoes, red onion, oil and vinegar. Position the foil tray on the barbecue grill, then add the veg. Season, then cook, turning frequently, for 10-15 mins until tender and browned.
3. Spoon into a serving bowl and toss with the dressing ingredients.
Chef
