This salad brings leftover grilled courgette, aubergine and red pepper together with olive oil, lime and garlic, then lets them rest to absorb the dressing. It makes a light, heart-friendly lunchbox option.
Cut the leftover grilled courgette, aubergine and red pepper into thick strips.
Whisk together the olive oil, lime juice, grated garlic and salt.
Toss the chopped vegetables and chopped basil with the dressing in a large bowl.
Cover the bowl and chill for at least 60 minutes; this lets the vegetables soak up the dressing.
Preparing the salad at least an hour ahead and chilling it noticeably improves the flavour. If packed for lunch, carry it in an insulated cool bag.
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