Chargrilled Vegetables

Preparation time: 15 mins + 40 mins standing
Total cooking time: 1 hr
Serves 6 as an accompaniment


INGREDIENTS2 eggplantsSalt900g orange sweet potato4 zucchini2 red capsicums 600g button mushrooms1/3 cup olive oil
For the Basil Dressing1/2 cup olive oil2 cloves garlic, crushed2 tbsp balsamic vinegar1/2 tsp sugar1/3 cup fresh basil leaves
METHOD:1. Cut the eggplant into 1cm thick slices. Place on a wire rack and sprinkle liberally with salt. Leave for 30 minutes, then rinse under cold water and pat dry with paper towels.2. Cut the sweet potato into 5mm slices and the zucchini into 1cm slices lengthways. Quarter the capsicums, remove the seeds and membranes and chargrill, skin-side-down, until the skin blackens and blisters. (Alternatively, cook the capsicums, skin-side-up, under a preheated grill to blister the skins.) Place in a plastic bag and leave to cool. Peel away the skin. 3. Brush the eggplant, sweet potato, zucchini and mushrooms with oil. Chargrill or barbecue in batches until lightly browned and cooked through.4. To make the basil dressing, put the oil, garlic, vinegar, sugar and basil in a food processor or blender and process until smooth.5. Combine the chargrilled vegetables with the basil dressing and mix well. Allow to cool, then cover and refrigerate until ready to use. Return to room temperature before serving.