grilled vegetable salad with basil infused olive oil and lemon juice

Inspired by Laurence, this is such a tasty way to cook a variety of seasonal vegetables.  Aubergine, courgette, asparagus and carrots work really well.

Thinly slice the vegetables and very lightly brush on one side with a bit of olive oil.  The asparagus get  cooked whole.

Heat a griddle pan to smoking hot and cook the vegetables, oiled side down in stages until starting to char on one side.  The carrots start to caramelise and the juices start to leak out and its not necessary to oil the other side.

Turn, and when done arrange on a tray or plate.

Squeeze over some fresh lemon juice, basil or lemon infused olive oil, a generous sprinkling of sea salt, and black pepper. Garlic oil would also work well and chopped fresh herbs could add a nice lift.

I’m loving my Verlaque basil infused extra virgin olive oil.

Serve as a delicious side with fish or any meat.  Its great to add to a leafy salad, a sandwhich or as a bruschetta topping.