Name: Grilled capsicum, fennel and red onion salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 50
Ingredients: 15 (2kg) baby fennel, trimmed, quartered; 6 small (1kg) yellow capsicums, sliced thickly; 6 small (1kg) red capsicums, sliced thickly; 10 small (1kg) red onions, cut into wedges; 1 cup (250ml) olive oil; 6 clove garlic, crushed; salt and freshly ground black pepper, to taste; Balsamic dressing; 1/3 cup (80ml) lemon juice; 1/2 cup (125ml) extra virgin olive oil; 1/3 cup (80ml) balsamic vinegar; 2 clove garlic, crushed; 2 tablespoon chopped fresh oregano

Grilled capsicum, fennel and red onion salad

This capsicum, fennel and red onion salad is delicious served warm as a side dish with a roast joint of meat. If you prefer capsicum skinned prior to cooking, just hold over a gas flame, using tongs, until the skin blackens, allow to cool and slide off.

Serves 50

Prep

30M

Cook

15M

Total

45M

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Ingredients

15 (2kg) baby fennel, trimmed, quartered

6 small (1kg) yellow capsicums, sliced thickly

6 small (1kg) red capsicums, sliced thickly

10 small (1kg) red onions, cut into wedges

1 cup (250ml) olive oil

6 clove garlic, crushed

salt and freshly ground black pepper, to taste

Balsamic dressing

1/3 cup (80ml) lemon juice

1/2 cup (125ml) extra virgin olive oil

1/3 cup (80ml) balsamic vinegar

2 clove garlic, crushed

2 tablespoon chopped fresh oregano

Method

1.Combine vegetables with olive oil, garlic, salt and pepper. Stand for 30 minutes.

2.For the balsamic dressing, combine all the ingredients in screw-top jar; shake well.

3.Cook the vegetables on heated oiled grill plate (or barbecue) until browned and tender. Serve vegetables, warm or cold, drizzled with balsamic dressing.

This recipe can be prepared several hours ahead. Salad can be served at room temperature, or the vegetables can be reheated in the oven. Not suitable to freeze.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

Method

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