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Barbecued Vegetable Salad
- RECIPE MAKES: 4 Portions
- PREP TIME: 15min
- COOK TIME: 30min
Method
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.
Ingredients
- 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)
Table
