Grilled Capsicum, Fennel and Red Onion Salad
1 fennel, trimmed, quartered
200g red or yellow capsicums, sliced thickly
100g red onions, cut into wedges
25 ml olive oil
1 small clove garlic, crushed
salt and freshly ground black pepper, to taste
10ml lemon juice
15ml extra virgin olive oil
10ml balsamic vinegar
half clove garlic, crushed
½ teaspoon chopped fresh oregano
Combine vegetables with olive oil, garlic, salt and pepper. Stand for 30 minutes.
For the balsamic dressing, combine all the ingredients in a screw-top jar; shake well.
Cook the vegetables on a heated oiled grill plate (or barbecue) until browned and tender. Serve vegetables, warm or cold, drizzled with balsamic dressing..