INGREDIENTS

INSTRUCTIONS

First, make the dressing. Slice the four sides off the capsicum and
discard the seed core. Heat a griller and grill the capsicum pieces,
skin side up until they are blackened and blistered. Transfer them to
a plastic bag and allow them to cool. Once cool, open the bag and
remove the capsicum pieces, gently peeling off and discarding the
skins.  Puree the sundried tomatoes, roasted and peeled capsicum pieces
with  the olive oil, vinegars, garlic and salt and pepper to taste then
allow to cool.  To make the salad, cut the capsicums, zucchini and
mushrooms into  thick chunks and slice the spring onions and Spanish
onion. Cut the  corn cobs into 6 rounds.  Transfer all the vegetables
to a baking dish and toss with the olive  oil and rosemary, adding salt
and pepper to taste. Grill the  vegetable mixture under a very hot
grill, tossing the vegetables  every 5-10 minutes or so, until they are
all lightly charred and  softened, about 30 minutes. Alternatively,
bake the vegetable mixture  at 240c. for 30 minutes, tossing after 15
minutes.  Remove the vegetables from the griller and toss with the
dressing.  Serve the vegetables piled onto pretty plates, garnished
with some  fresh herbs.  Converted by MC_Buster.  Per serving: 933
Calories (kcal); 71g Total Fat; (63% calories from  fat); 16g Protein;
74g Carbohydrate; 0mg Cholesterol; 60mg Sodium  Food Exchanges: 2 1/2
Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0  Fruit;  Converted by
MM_Buster v2.0n.

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