This chargrilled mixed vegetable salad creates a delicious lunch or supper and makes an excellent low-fat dish.
4 small shallots, thinly sliced
1 courgette, halved and then thinly sliced length ways
1 small red pepper, seeded and sliced
1 small aubergine (about 250g/9oz whole weight), thinly sliced
2 plum tomatoes, halved
5 teaspoons olive oil
Juice of 1/2 lemon (about 1 tablespoon lemon juice)
Freshly ground black pepper, to taste
55g (2oz) mixed dark green salad leaves, such as baby spinach, lamb’s lettuce and watercress or rocket1 tablespoon chopped fresh parsley
1. Preheat grill to medium-high. Line rack in large grill pan with foil. Put shallots, courgette, red pepper, aubergine and tomatoes in large bowl.
2. In small bowl, whisk together oil, lemon juice and black pepper. Pour oil mixture over vegetables; toss together gently but thoroughly until vegetables are coated all over with oil mixture.
3. Arrange vegetables in single layer on foil-covered rack. Grill for 10-15 minutes, or until vegetables are cooked to your liking and tender, turning vegetables once halfway through cooking.
4. Divide salad leaves between 2 serving plates. Spoon vegetables on top; drizzle over any juices. Sprinkle with chopped parsley; serve immediately.
Variations: Drizzle a little fat-free or low-fat French dressing over vegetables and salad just before serving, if desired. Use 2 vine-ripened tomatoes or 4-6 baby plum tomatoes (halved) in place of standard plum tomatoes. Use snipped fresh chives in place of parsley