Photo of Grilled vegie salad by WW

Grilled vegie salad

1
1
1
SmartPoints® value per serving
Total Time
40 min
Prep
20 min
Cook
20 min
Serves
8
Difficulty
Moderate
This bright and bold salad is a visual sensation, with splashes of yellow, green, red, pink and white dazzling your guest’s eyes!

Ingredients

yellow capsicum

3 medium, quartered

eggplant

1 large, thinly sliced lengthways

zucchini

3 medium, thinly sliced lengthways

cherry tomato

200 g, red grape variety, halved lengthways

99% fat-free plain yoghurt

cup(s), (80g)

lemon juice

1 tbs

garlic

1 clove(s), crushed

tahini

2 tsp

ground cumin

¼ tsp

fresh flat-leaf parsley

¼ cup(s), chopped

pomegranate

1 medium, seeds removed

oil spray

3 x 3 second spray(s)

Instructions

  1. Heat a grill on high and line the grill tray with foil. Place 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.
  2. Lightly spray both sides of the eggplant slices with olive oil. Arrange 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.
  3. Meanwhile, to make dressing, place yoghurt, lemon juice, garlic, tahini, cumin and 2 teaspoons of water in a small bowl. Season with salt and pepper and whisk to combine.
  4. Peel capsicum, discard skin and cut flesh into thick strips. Arrange capsicum, eggplant and zucchini on a platter. Top with tomato and half the parsley. Drizzle with dressing and sprinkle with remaining parsley and pomegranate seeds.

Notes

TIP: Substitute red capsicums if yellow capsicums are unavailable.

Start eating better than ever!