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    Barbecued Vegetable Salad With A Basil Dressing

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    Barbecued Vegetable Salad With A Basil Dressing

    It's easy to cook the vegetables on a gas barbecue or griddle pan but, to make life really simple, buy a selection of griddled vegetables from the deli counter to serve with the dressing.

    • Vegetarian
    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4

    Ingredients

    • For the dressing
    • 20g pack fresh basil leaves, chopped
    • 2 tbsp chopped cashew nuts
    • Zest and juice of 1 lemon
    • 4 tbsp olive oil
    • 1 clove garlic, crushed
    • For the salad
    • 100ml olive oil
    • 3 cloves garlic, crushed
    • 3 tbsp chopped fresh thyme
    • 2 yellow peppers, deseeded and quartered
    • 1 aubergine, trimmed and thinly sliced lengthways
    • 4 courgettes, trimmed and thinly sliced lengthways
    • 2 red onions, each cut into 8 wedges

    Method

    1. Place all the ingredients for the dressing in a small food blender and whizz until smooth. Leave to one side.
    2. Preheat the barbecue or a grill to medium-high. In a bowl, mix the olive oil, garlic and thyme. Lay the vegetables on a large tray, then brush them all over with the flavoured oil. Season.
    3. Cook the peppers for 10 minutes, turning occasionally, until cooked through and lightly charred. Transfer to a heatproof bowl and cover with clingfilm. Cook the aubergine and courgettes for 3-4 minutes on each side until lightly charred and just cooked. Transfer to a serving platter. Reduce the heat and cook the onion wedges for 5-6 minutes, turning occasionally, until cooked through.
    4. Peel and discard the loose, charred skins from the peppers and add the flesh to the serving platter along with the onion wedges. Serve immediately with the dressing, for drizzling, in a small jug.

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