Name: Barbecued corn, capsicum and eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 2 red capsicums, seeded and quartered; 3 corn cobs, husks removed; 1 eggplant, thinly sliced; 2 tablespoon olive oil; 2 tablespoon balsamic vinegar; 1/3 cup shredded basil leaves

Barbecued corn, capsicum and eggplant

A delicious side dish of barbecued corn, capsicum and eggplant from Woman's Day.

Serves 4

Prep

15M

Cook

30M

Total

45M

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Ingredients

2 red capsicums, seeded and quartered

3 corn cobs, husks removed

1 eggplant, thinly sliced

2 tablespoon olive oil

2 tablespoon balsamic vinegar

1/3 cup shredded basil leaves

Method

1.Spray a char-grill with oil. Preheat on high.

2.Cook capsicum until skins darken and blister. Place in a plastic bag. Cool for 5 minutes. Peel off skin. Slice capsicum thinly.

3.Char-grill corn for 12-15 minutes, turning occasionally, until golden and tender. Cool. Slice kernels from cob with a sharp knife into a large bowl.

4.Char-grill eggplant for 2-3 minutes, until golden brown. Slice thinly.

5.In a large bowl, combine capsicum, corn and eggplant. Drizzle with combined oil and vinegar. Season to taste. Toss through basil just before serving

Do not shred basil until the last minute as it discolours quickly.
Note

Woman's Weekly Food

From classic Kiwi favourites, quick weeknight dinners and elevated meals for special occasions, our recipes are local and delicious and thoroughly tested so you know you can trust them to work. Discover tips and tricks to enhance your cooking skills, learn about seasonal ingredients, and stay up-to-date with the latest food trends. We're more than just recipes; we're your trusted kitchen companion.

Ingredients

Method

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