Char-grilled vegetable salad | Women's Weekly Food

Ingredients

• 1 red capsicum, cut into quarters, seeds and membrane removed
• 1 yellow capsicum, cut into quarters, seeds and membrane removed
• garlic oil, for brushing
• 200 grams kumara, peeled and sliced into 0.5cm rings
• 2 baby eggplants, thinly sliced lengthways
• 2 zucchinis, thinly sliced lengthways
• 1 large red onion, cut into thin wedges
• 1 cup parsley sprigs
• 1/2 cup black pitted olives
• 100 grams feta, crumbled
• Dressing
• 1 teaspoon dijon mustard
• 1 clove garlic, crushed
• 1 teaspoon sugar
• 1 tablespoon red wine vinegar
• salt and pepper
• 2 tablespoons olive oil