Grilled vegetable salad
- June 2015
- Serves 6 as a dip
- Hands-on time 25 min, barbecueing/grilling time 5-10 min
The secret to Olia Hercules’ vegetable dip recipe is to make sure the veg are properly charred. Try cooking them on the barbecue for extra smoky flavour.
- Vegetarian recipes
- 2.5g (0.4g saturated)
- 5.4g (4.7g sugars)
If you don’t have a barbecue, but have a gas hob, put an oven rack over a medium flame and char the veg on the rack.
You can prepare the veg up to 24 hours in advance, then keep in a sealed container in the fridge.
Olia says: “Unrefined sunflower oil went out of favour in Ukraine among those who could afford the newly available olive oil in the Noughties, but it’s now enjoying a comeback. Powerful in smell and flavour, it’s a Marmite product. Try it – it’s now available in health food shops and online – and if you hate it, use vegetable oil instead.”
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