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Photo of Barbecued vegetable salad by WW

Barbecued vegetable salad

6
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Crumbling feta cheese adds another layer of irresistible flavour to these chargrilled vegetables.

Ingredients

Red onion

1 small, cut into wedges

Red capsicum

2 medium, cut into 3cm pieces

Zucchini

1 large, thickly sliced diagonally

Eggplant

1 small, quartered, thickly sliced

Asparagus

1 bunch(es), trimmed, halved crossways

Olive oil

2 tbs

Garlic

1 clove(s), crushed

Baby spinach

150 g

Fresh basil

⅓ cup(s)

Vinegar

2 tbs, (red wine)

Reduced fat feta cheese

100 g, crumbled

Oil spray

1 x 3 second spray(s)

Instructions

  1. Heat an oil-sprayed chargrill or barbecue over medium-high heat. Place onion, capsicum, zucchini, eggplant, asparagus, oil and garlic in a large bowl. Toss to coat. Chargrill vegetables, turning occasionally, for 5–7 minutes or until golden and tender.
  2. Place spinach, basil and vinegar in a large bowl. Add warm vegetables and toss gently to combine. Serve salad sprinkled with feta and freshly ground black pepper.

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