Barbecued vegetable salad
1 small, cut into wedges
2 medium, cut into 3cm pieces
1 large, thickly sliced diagonally
1 small, quartered, thickly sliced
1 bunch(es), trimmed, halved crossways
1 clove(s), crushed
baby spinach leaves
2 tbs, (red wine)
reduced fat feta cheese
100 g, crumbled
1 x 3 second spray(s)
- 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.
- 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.