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Home > Vitafriendspku > Recipes > Barbecued Vegetable Salad
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Barbecued Vegetable Salad

  • RECIPE MAKES: 4 Portions
  • PREP TIME: 15min
  • COOK TIME: 30min
  • THIS RECIPE IS PROTEIN FREE

Cook eggplant, zucchini, onion and capsicum, on a heated oiled grill or BBQ until vegetables are browned lightly and just tender.   Mix vegetables together in a medium sized bowl (or on a serving platter).   

Step 2

Combine garlic, oil and vinegar in a small screw-topped jar; shake well.   

Step 3

Drizzle vegetables with balsamic dressing; toss gently to combine.   

 

Step 4

Serve with fresh basil leaves (if using). 

Top tip:

Make the dressing while vegetables are barbecuing to save time.

Refer to labels for allergen and other product information. 

  • 1 eggplant; sliced lengthwise, thinly  
  • 2 zucchinis; sliced lengthwise, thinly 
  • 1 large red onion; cut into 8 wedges  
  • 2 red capsicums; deseeded, thinly sliced  
  • 2 yellow capsicums; deseeded, thinly sliced 
  • Oil spray  
  • 3 cloves garlic; finely chopped 
  • 2 Tbsp olive oil 
  • 3 Tbsp  balsamic vinegar 
  • fresh basil leaves to serve (optional)