1/2 cup olive oil
3 red capsicums, quartered
6 baby eggplant, halved lengthways
1 bunch spring onions, trimmed, halved lengthways
1/3 cup extra-virgin olive oil
1 1/2 tablespoons red wine vinegar
1 teaspoon dijon mustard
1/2 small garlic clove, crushed
2 tablespoons flat-leaf parsley leaves, finely chopped
Combine all ingredients and ground black pepper in a screw-top jar. Secure lid. Shake until well combined.
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. 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. 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.
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.
Recipe and photo supplied by Kathy