BBQ Pepper and Eggplant Salad

Serves: 4
Ready In: 15 minutes
Method:
  1. Pre-heat your bbq.
  2. To prepare the peppers, trim the ends, halve and remove the seeds, then cut each half into 3 pieces.
  3. To prepare the eggplants, trim the ends and slice lengthways, abut 1cm thick.
  4. Coat all the vegetables liberally in olive oil and salt and place onto the bbq.
  5. Cook the vegetables until well coloured and slightly caramelized, remove from the heat and serve on a large platter.
  6. Finish with a splash of extra virgin olive oil, balsamic vinegar and some sea salt and freshly ground pepper.  
Ingredients:
  • 2 green peppers
  • 2 red peppers
  • 2 large Eggplants
  • Extra Virgin Olive Oil
  • Balsamic vinegar
  • Sea Salt & freshly ground black pepper
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