Grilled Vegetable and Pasta Salad With Sesame and Chili Dressing
8 ounces fresh angel's hair pasta
1 Cook pasta in boiling water in a large saucepan following packet directions. Drain. Rinse under cold running water and drain again.
1 large eggplant (aubergine)
1 large red pepper, seeded and quartered
1 large green pepper, seeded and quartered
4 spring onions, sliced diagonally
Sesame And Chili Dressing
2 fresh red chilies, seeded and diced
1 clove garlic, crushed
1/2 cup olive oil
1/3 cup soy sauce
2 tablespoons sesame oil
2 tablespoons honey
2 tablespoons red wine vinegar
2 Cut eggplant into 1/2-inch thick slices. Place in a colander set over a bowl. Sprinkle with salt. Stand for 1 hour. Rinse eggplant under cold running water. Pat dry with absorbent kitchen paper.
3 Preheat grill to a high heat.
4 To make dressing, place chilies, garlic, olive oil, soy sauce, sesame oil, honey and vinegar in a bowl and whisk to combine.
5 Brush eggplant slices with some of the dressing. Grill for 5 minutes each side or until golden. Cool. Cut into strips.
6 Place red and green pepper quarters, skin side up, under grill. Cook for 5-10 minutes or until skins are blistered and charred. Place peppers in a plastic food or paper bag and set aside until cool enough to handle. Remove skins. Cut flesh into chunks.
7 Place pasta, eggplant, red and green peppers and spring onions in a large bowl. Toss gently. Pour over remaining dressing. Toss. Cover and chill until required.
Serving suggestion: This pretty pasta dish is delightful for casual entertaining. Serve with hot bread flavored with cheese and herbs.
Click Here to Comment on This Recipe