Tossed Vegetable Salad With Lemon, Garlic And Pine Nuts - cooking recipe

Ingredients

8 oz asparagus, halved, thick pieces halved lengthwise
8 oz green beans
2 None red peppers, quartered and seeded
4 None baby eggplant, halved lengthwise
2 tbsp extra virgin olive oil
2 tbsp lemon juice
1/3 cup finely chopped fresh flat-leaf parsley
1 clove garlic, crushed
1/2 tsp sambal oelek (Indonesian ground chili paste)
1/4 cup pine nuts, toasted

Preparation

Blanch the asparagus and green beans in boiling water for about 1 min or until just tender. Drain and rinse under cold water.
Broil the pepper and eggplant on high for about 3 mins each side, or until lightly browned and tender. Cool to room temperature. Peel skin from pepper and slice into thick pieces.
Whisk oil, lemon juice, parsley, garlic and sambal oelek in a small bowl. Place the vegetables in large bowl. Add the dressing and toss gently. Sprinkle with pine nuts. Serve warm or at room temperature.