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Mechoui/grilled vegetable salad

Mechoui/grilled vegetable salad

This recipe appeared in the October/November 2008 issue of Gourmet Traveller WINE.

Wine to try
V Ombra Prosecco, Veneto (Italy), A$16
The simplicity of these salads requires an unpretentious wine – the Ombra Prosecco fits the bill perfectly. Available through Vintage Cellars, it’s relatively straightforward with clean tutti-fruit flavours, which sit nicely with the freshness of the salads. The various spices and citrus juices work well with the fresh acid profile of the prosecco.

Mechoui/grilled vegetable salad

Serves 6
4   tomatoes, halved
4   green banana chillies, halved and deseeded
1   red onion, peeled, halved and cut into 8 pieces
6   garlic cloves, finely chopped
1 tbsp   ras el hanout
½ cup   extra-virgin olive oil
Juice   of 1 lemon
2 tbsp   capers, rinsed
½   preserved lemon rind, thinly sliced


1 Grill the tomatoes, chillies and onion over medium heat for about 15 minutes, turning frequently, until blackened all over. Transfer to a bowl. Place garlic, ras el hanout, oil and lemon juice in a large bowl. Season with sea salt and freshly ground black pepper and combine well. Add capers, preserved lemon and mix well. Drizzle over the grilled vegetables and serve while still warm.


RECIPE Andy Harris PHOTOGRAPHY William Meppem STYLING Sabine Schmitz DRINK SUGGESTION Peter Bourne

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