Summer mixed vegetable salad with orange, caper and roasted garlic dressing

Instructions

1. Preheat the oven grill. Line an oven tray with foil. Place the capsicum on the tray and cook under grill for 12-15 minutes, turning capsicum, until skin is scorched all over. Enclose capsicum in a plastic bag and stand for 5 minutes.
2. Preheat oven to 220°C. Line a large oven tray with baking paper. Place zucchini in a medium bowl. Lightly spray with oil and season. Toss to coat. Arrange on the prepared tray in a single layer. Wrap the garlic in foil and place on the tray. Bake zucchini and garlic for 30 minutes or until golden and tender.
3. Meanwhile, discard capsicum skin, seeds and membranes. Cut into strips.
4. Cook beans in large saucepan of boiling, salted water for 2 minutes. Add the asparagus and boil for another 2 minutes or until just tender. Drain and refresh in iced water. Drain.
5. Squeeze garlic flesh from the clove and combine in a small bowl with the oil, vinegar and capers. Season.
6. Arrange mixed leaves on a serving plate. Top with zucchini, capsicum, beans, asparagus, onion, orange rind and mint. Drizzle over the dressing to serve.