Grilled eggplant and zucchini salad with tomato pesto
1
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
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.
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