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Roast vegetable salad

Recipe from: 3/20/1997 12:00:00 AM
Ingredients 18
Servings 10


  • 2
    medium-sized aubergines, cut into fairly thick slices
  • salt
  • 10
    courgettes, sliced
  • 1
    large red pepper, seeded and sliced into strips
  • 1
    large yellow pepper, seeded and sliced into strips
  • 250
    fresh button mushrooms
  • 175
    baby corn
  • 175
    young green beans
  • 250
    cherry tomatoes
  • 15
    whole cloves garlic, cleaned
  • milk
  • 2
    medium-sized onions, sliced into rings
  • cake flour
  • whisked egg
  • oil
  • lemon juice
  • salt and black pepper
  • fresh basil leaves


Sprinkle the brinjal slices with salt and leave for about 10 minutes. Rinse and pat dry with paper towelling. Arrange all the vegetables, except the garlic and onion on baking sheets. Arrange the tomatoes on a separate baking sheet. Grill until pale brown. Turn frequently. Place the cloves of garlic in a saucepan, add a little milk and boil for 1 minute. Drain and fry the garlic in the oil until brown. Blanch the onion rings in boiling water until tender but still crisp. Drain and roll in flour, then in egg and in the flour again. Fry in fairly deep oil until brown. Arrange all the vegetables on a fairly large serving platter, garnish with fresh basil if desired and season with a little lemon juice and salt and pepper to taste. Serve with a sprinkling of olive oil and balsamic vinegar.

Read more on: deep-fry  |  grill

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