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Grilled vegetable salad

Name: Grilled vegetable salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: Serves 6 as a dip
Cuisine: British recipes
Ingredients: 2 beef tomatoes; 2 large green peppers; 1 aubergine; 2 garlic cloves, crushed; ½ small red onion, finely chopped; ½ tbsp unrefined sunflower oil or cold-pressed rapeseed oil, plus extra for oiling (optional – see tip); 1 tbsp roughly chopped fresh dill; 1 tbsp roughly chopped fresh flatleaf parsley; 1 tbsp roughly chopped fresh coriander; 1 tbsp roughly chopped fresh basil; Lemon juice to taste; Crusty bread to serve

By: Olia Hercules

Published: 30 Jun 15
Updated: 18 Mar 24

The secret to Olia Hercules’ vegetable dip recipe is to make sure the veg are properly charred. Try cooking them on the barbecue for extra smoky flavour, and really make the most of early summer produce.

Easy
June 2015

Test kitchen approved

Serves 6 as a dip
Hands-on time 25 min, barbecueing/grilling time 5-10 min

Vegetarian recipes

Nutrition: per serving

Calories: 50kcals
Fat: 2.5g (0.4g saturated)
Protein: 1.8g
Carbohydrates: 5.4g (4.7g sugars)
Fibre: 3.7g
Salt: trace

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Ingredients

2 beef tomatoes
2 large green peppers
1 aubergine
2 garlic cloves, crushed
½ small red onion, finely chopped
½ tbsp unrefined sunflower oil or cold-pressed rapeseed oil, plus extra for oiling (optional – see tip)
1 tbsp roughly chopped fresh dill
1 tbsp roughly chopped fresh flatleaf parsley
1 tbsp roughly chopped fresh coriander
1 tbsp roughly chopped fresh basil
Lemon juice to taste
Crusty bread to serve

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Method

Put the tomatoes, green peppers and aubergine on a barbecue or oil lightly and place under the grill or on a gas hob (see tip). Cook them, turning occasionally, until the veg are charred and have pretty much collapsed.
Put the vegetables in a bowl, cover with cling film and leave to sweat for 10 minutes ‚Äì it will then be easier to peel off the skins.
Core and deseed the peppers, discarding the stalks. Take off most of the tomato and aubergine skins; if some black bits remain, don’t worry as they will add a beautiful smoky flavour. Roughly chop all the grilled vegetables.

Mix the chopped vegetables with the garlic and red onion, then add a splash of the oil. Season well with salt and pepper, then stir through the herbs and some lemon juice to taste. Serve with crusty bread.

A recipe from Mamushka by Olia Hercules (£25; Mitchell Beazley).

Recipe from June 2015 Issue

Nutrition

Nutrition: per serving

Calories: 50kcals
Fat: 2.5g (0.4g saturated)
Protein: 1.8g
Carbohydrates: 5.4g (4.7g sugars)
Fibre: 3.7g
Salt: trace

delicious. tips

If you don’t have a barbecue, but have a gas hob, put an oven rack over a medium flame and char the veg on the rack.
You can prepare the veg up to 24 hours in advance, then keep in a sealed container in the fridge.
Olia says: “Unrefined sunflower oil went out of favour in Ukraine among those who could afford the newly available olive oil in the Noughties, but it’s now enjoying a comeback. Powerful in smell and flavour, it’s a Marmite product. Try it – it’s now available in health food shops and online – and if you hate it, use vegetable oil instead.”