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Grilled Vegetables With Bovril Peppadew and Sundried Tomato Dressing
Makes: 4 – 6 portions Cooking: Braai / Grill
Preparation Time: 20 – 25 minutes Cooking Time: 15 minutes
Ingredients
Vegetables
| 2 | Red onion, cut into wedges | |
| 4 | Baby marrow, cut into long slices | |
| 3 | Bell peppers, cut into quarters | |
| 2 | Brinjals, cut into wedges | |
| 200 | g | Cocktail tomatoes (1 punnet) |
Dressing
| 30 | ml | Peppadews, chopped (2 Tbsp) |
| 30 | ml | Sundried tomatoes, chopped (2 Tbsp) |
| 30 | ml | Balsamic vinegar (2 Tbsp) |
| 60 | ml | Olive oil (4 Tbsp) |
| 30 | ml | Bovril |
| 2 | Garlic cloves, finely chopped (15 ml / |
|
| 50 | g | Parsley, finely chopped for garnish |
| 2 | ml | Salt (½ tsp) |
| 2 | ml | Black pepper (½ tsp) |
Method
- Place the prepared vegetables in a large bowl, drizzle with olive oil and season with salt and pepper and toss to coat evenly.
- Braai the vegetables over medium-high heat, turning occasionally, until they are tender but still have a slight crisp and charred in spots, about 8 – 10 minutes, depending on the type and thickness.
- While the vegetables are grilling, mix all the dressing ingredients in a small bowl and whisk well to combine.
- Once the vegetables are off the heat, place them on a platter and drizzle with the herb dressing and toss gently to coat. Garnish with extra chopped parsley.
