Summer vegetable salad Archive

Ingredients

• 1 large aubergine
• olive oil, for coating
• sea salt, to taste
• 1 large red capsicum, deseeded and cut into six pieces
• 1 large green capsicum, deseeded and cut into six pieces
• 1 tomato, cored and halved crosswise
• 1 Spanish onion, cut into wedges
• 2 cloves of garlic, crushed
• 1 tsp dijon mustard
• 1 tbsp capers, drained
• 1 tbsp red wine vinegar
• 1 tsp sherry vinegar
• sea salt
• 50ml/2fl oz extra virgin olive oil
• ½ bunch flatleaf parsley, leaves roughly torn