Grilled vegetables with creamy shallot dressing
This delicious and simple grilled vegetables salad is perfect for the change of the seasons – you can take advantage of summer flavours but enjoy a ‘warm’ salad as the temperature starts to drop in autumn.
Serves: 4 Prep time: 5 minutes Cooking time: 25 minutes
For the dressing
- 60g eschalion shallots, diced
- 125ml olive oil
- 60ml white wine vinegar
- 2 tbsp runny honey or maple syrup
- 1 heaped tsp Dijon mustard
- Sea salt & cracked black pepper
For the vegetables
- 3 large echalion shallots, sliced down the middle
- 2 fennel bulbs, cut into large wedges
- 2 tbsp rapeseed oil
- Sea salt and cracked black pepper
- 3 leeks, cut into 10cm lengths and slice down the middle
- 1 courgette, cut into large, diagonal slices
- Packet of vine tomatoes
- 125g asparagus spears, trimmed
What to do
- Preheat the oven to 190C/180C fan/gas 5.
- First, make the dressing. Place all the dressing ingredients in a food processor and blitz until all the shallots are finely diced and a creamy, pale dressing forms. Set aside until ready to serve.
- Place the shallots and fennel wedges in a roasting tin and drizzle with 1 tablespoon of rapeseed oil and season with a little salt and pepper. Roast in the oven for 15 – 20 minutes until softened but still holding form.
- In the meantime, warm the barbecue or heat a griddle pan on the hob. Using a pastry brush, brush all the vegetables with a little oil. Place the leeks cut-side down onto the grill followed by the courgette. Cook the vegetables until they have visible griddle lines, are nicely charred and soft all the way through – this may take a couple of turns on the grill.
- When the shallots and fennel are softened, remove from oven and place straight onto the grill. Griddle in the same way as the other vegetables.
- Add the vine tomatoes to the roasting tin and place in oven until all the other vegetables have been griddled – approximately 5 – 10 minutes.
- Finally, griddle the asparagus for just 2 – 3 minutes.
- To serve, neatly pile all the vegetables onto a large platter. Remove the roasted tomatoes from the oven and place on top of the vegetables. Finish with a drizzle of dressing and serve the remaining dressing in a bowl on the side.
Recipe courtesy of UK Shallot
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