Grilled Vegetable Salad

Place the slices of zucchini, bell peppers, melanzania, fennel, onion and tomatoes on a large baking tray.

Mix oil and garlic and coat vegetables thoroughly. Roast under a medium-hot broiler for 10 minutes, until vegetables are tender and just beginning to turn black. Remove from broiler and cool. 3.

When cool, transfer vegetables to a serving bowl, shape and gently mix.

4. stir through the ingredients for the dressing until well blended and pour over the vegetables. Cover and chill in the refrigerator for 1 hour.

5. garnish leaf salad with rosemary sprigs and bring to table.

Tip: This dish can also be served warm. Heat the dressing in a saucepan over low heat and pour over the vegetables.

Tip: Zucchini is a type of squash and is therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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