Grilled eggplant and zucchini salad with tomato pesto
Transform regular veggies with tomato pesto, lemon juice and basil!
3 small, thinly sliced lengthways
2 medium, thinly sliced
1 medium, thickly sliced
1 medium, cut into wedges
Sundried tomato pesto
½ cup(s), leaves
1 x 3 second spray(s)
- 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.
- Meanwhile, combine pesto and juice in a small bowl. Drizzle dressing over vegetables. Serve sprinkled with basil.
TIP: If pesto is a little thick, add up to 1 tablespoon water to the dressing to achieve a drizzling consistency.