½ medium, thickly sliced
1 large, thickly sliced
roasted capsicum, not in oil
150 g, finely chopped
¼ cup(s), finely shredded
WW Nibblies, Sweet Chilli and Lime
5 packet(s), (5 x18g packets)
- Preheat a chargrill or barbecue over high heat. Toss eggplant and zucchini with oil and season with salt and pepper. Cook for 2 minutes each side or until tender. Transfer to a plate. Set aside for 10 minutes to cool.
- Finely chop eggplant and zucchini. Combine eggplant, zucchini, capsicum, balsamic dressing and basil in a medium bowl. Season with salt and pepper. Serve with crackers.