Escalivada

Give your Sunday barbie a Spanish twist with this classic and colourful Catalan salad.

Ingredients (serves 6)
* 1/2 cup olive oil
* 3 red capsicums, quartered
* 6 baby eggplant, halved lengthways
* 1 bunch spring onions, trimmed, halved lengthways
Dressing
* 1/3 cup extra-virgin olive oil
* 1 1/2 tablespoons red wine vinegar
* pinch salt
* 1 teaspoon dijon mustard
* 1/2 small garlic clove, crushed
* 2 tablespoons flat-leaf parsley leaves, finely chopped


Method
1. Make dressing: Combine all ingredients and ground black pepper in a screw-top jar. Secure lid. Shake until well combined.
2. Preheat barbecue grill or chargrill pan on high heat. Brush both sides capsicum and eggplant with oil. Place onions in a bowl and drizzle with remaining oil. Season with salt and pepper.
3. Barbecue capsicum, skin side down, for 3 minutes or until charred. Transfer capsicum to a plastic bag. Twist top to seal. Stand for 10 minutes. Peel and discard capsicum skin. Cut capsicum flesh into long, thick strips.
4. Meanwhile, barbecue eggplant and onions for 2 to 3 minutes each side or until golden and tender. Transfer to a large bowl. Add capsicum and pour over dressing. Toss gently to combine. Serve.

Notes & tips
* Tip: Escalivada can be made up to 3 days ahead. Store dressed salad, covered, in a ceramic or glass bowl. To serve, toss gently and drizzle with extra-virgin olive oil.

Source
Super Food Ideas - Page 51
Recipe by Abi Ulgiati