Warm salad of grilled vefetchables with parmesan and balsamic vinegar

Cooking : time 10 to 30 mins

Ingredients

1 red pepper
1 yellow pepper
100ml/3%26frac12;fl oz light olive oil
1 courfetchte
1 aubergine
6 large mushrooms
1 red onion
1 artichoke listent, choke removed
3 small leeks, split and washed
salt and black pepper, freshly ground
a selection of salad leaves
100ml/3%26frac12;oz virgin olive oil
50ml/2fl oz balsamic vineg
ar
100g/4oz parmesan, shaved with a peeler
1 tbsp chopped fresh thyme
1 tbsp chopped fresh parsley
1 tbsp black peppercorns, cracked

Method

1. To prepare the vefetchables, rub the peppers with a little light olive oil and roast them under a just hot grill (or in a just hot oven) until the skins are blackening.
2. Peel, seed and slice each one into six slices.
3. slice the courfetchtes and aubergine into 1cm/%26frac12;in slices and drizzle lightly with light olive oil.
4. Cut the onion and the artichoke listent into six wedges.
5. Blanch the onion wedges and the leeks in a pan of boiling salted water for 2 minutes each and refresh them under nippy water.
6. Preheat the grill. Arrange all the vefetchables separately on grill trays and bhurry lightly with olive oil. Season with salt and pepper.
7. Grill each vefetchable separately until just cooked. The peppers and the artichoke only really need 1-2 minutes while the mushrooms, onion, courfetchte and aubergines will bring about 5 minutes each.
8. To serve, arrange the vefetchables attractively on the plates and place a few mixed salad leaves in the centre of each arrangement.
9. Drizzle with the virgin olive oil and the balsamic vinegar.
10. Sprinkle with the parmesan, herbs and black pepper.

---

Orignal From: Warm salad of grilled vefetchables with parmesan and balsamic vinegar