Barbecue Roasted Salad
|Small new potatoes||12 Ounce, scrubbed (350 Gram)|
|Red pepper||1 , deseeded and cut into 2.5cm squares|
|Orange pepper||1 , deseeded and cut into 2.5cm squares|
|Aubergine||1 Small, trimmed and cubed|
|Courgette||1 , trimmed and cubed|
|Chestnut mushrooms||6 Ounce (175 Gram)|
|Tomatoes||2 , quartered|
|Red onion||1 , cut into thin wedges|
|Rosemary oil||3 Tablespoon|
|Balsamic vinegar||1 Tablespoon|
|Vegetarian pesto sauce||6 Tablespoon|
|Vegetable stock||3 Tablespoon|
|Basil leaves||1 Bunch (100 gm)|
1. Make a double thickness foil tray about 20cm square. Par-boil the new potatoes in lightly salted boiling water for 3-4 mins. Drain and rinse under cold water.
2. Toss potatoes with the peppers, aubergine, courgette, mushrooms, tomatoes, red onion, oil and vinegar. Position the foil tray on the barbecue grill, then add the veg. Season, then cook, turning frequently, for 10-15 mins until tender and browned.
3. Spoon into a serving bowl and toss with the dressing ingredients.