Vego antipasto grazing plate
5
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
Ingredients
Olive oil
2 tbs
Garlic
2 clove(s), crushed
Eggplant
1 medium, cut into 1cm-thich rounds
Red capsicum
1 large, cut into 2cm wide strips
Zucchini
2 small, cut into ribbons
Reduced-fat ricotta cheese
100 g
Semi-dried tomatoes
60 g, chopped
Lemon(s)
1 medium, cut into wedges to serve
Instructions
1
Preheat a chargrill or barbecue on medium-high heat. Combine oil and garlic in a small bowl. Season well with salt and pepper. Place eggplant and a third of the oil mixture in a medium bowl and toss to coat eggplant. Cook eggplant slices for 2-3 minutes each side or until lightly charred and tender. Transfer to a plate and cover to keep warm.
2
Place capsicum and half of remaining oil mixture in a medium bowl and toss to coat. Cook capsicum, turning, for 3-4 minutes or until lightly charred and tender. Transfer to a plate and cover to keep warm.
3
Place zucchini and remaining oil mixture in a medium bowl and toss to coat. Cook zucchini ribbons for 1-2 minutes each side or until lightly charred and tender.
4
Arrange vegetables, ricotta wedge, semi-dried tomatoes and lemon on a serving platter.
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