Grilled vegie salad
- Total Time
This bright and bold salad is a visual sensation, with splashes of yellow, green, red, pink and white dazzling your guest’s eyes!
yellow capsicum3 medium, quartered
eggplant1 large, thinly sliced lengthways
zucchini3 medium, thinly sliced lengthways
cherry tomato200 g, red grape variety, halved lengthways
99% fat-free plain yoghurt⅓ cup(s), (80g)
lemon juice1 tbs
garlic1 clove(s), crushed
tahini2 tsp, sesame seed paste
ground cumin¼ tsp
fresh flat-leaf parsley¼ cup(s), chopped
pomegranate1 medium, seeds removed
oil spray2 x 3 second spray(s)
- Heat a grill on high and line the grill tray with foil. Place the capsicum, skin-side up, on the prepared tray and cook under the grill for 8 minutes or until the skin blackens. Transfer to a large bowl. Cover and set aside.
- Lightly spray both sides of the eggplant slices with olive oil. Arrange the eggplant, in a single layer, on the foil-lined grill tray and cook under the grill for 4 minutes each side or until browned and tender. Transfer to a plate and cover to keep warm. Spray zucchini and tomato with oil and grill for 4 minutes.
- Place the yoghurt, lemon juice, garlic, tahini, cumin and 2 teaspoons of water in a small bowl. Season with salt and pepper and whisk to combine.
- Peel the capsicum, discard the skin and cut the flesh into thick strips. Arrange the capsicum, eggplant and zucchini on a platter. Top with the tomato and half the parsley. Drizzle with the dressing and sprinkle with remaining parsley and pomegranate seeds.