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Grilled eggplant and zucchini salad with tomato pesto

Grilled eggplant and zucchini salad with tomato pesto

1
Points® value
Total Time
35 min
Prep
15 min
Cook
20 min
Serves
4
Difficulty
Moderate
Transform regular veggies with tomato pesto, lemon juice and basil!

Ingredients

Eggplant

3 small, thinly sliced lengthways

Zucchini

2 medium, thinly sliced

Red capsicum

1 medium, thickly sliced

Red onion

1 medium, cut into wedges

Sundried tomato pesto

1 tbs

Lemon juice

2 tbs

Fresh basil

½ cup(s), leaves

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat a chargrill or barbecue grill over high heat. Lightly spray eggplant, zucchini, capsicum and onion with oil. Cook vegetables, turning, in batches, for 4–5 minutes or until golden and tender.
  2. Meanwhile, combine pesto and juice in a small bowl. Drizzle dressing over vegetables. Serve sprinkled with basil.

Notes

TIP: If pesto is a little thick, add up to 1 tablespoon water to the dressing to achieve a drizzling consistency.

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