Barbecued vegetable salad
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Crumbling feta cheese adds another layer of irresistible flavour to these chargrilled vegetables.
Ingredients
Red onion
1 small, cut into wedges
Red capsicum
2 medium, cut into 3cm pieces
Zucchini
1 large, thickly sliced diagonally
Eggplant
1 small, quartered, thickly sliced
Asparagus
1 bunch(es), trimmed, halved crossways
Olive oil
2 tbs
Garlic
1 clove(s), crushed
Baby spinach
150 g
Fresh basil
⅓ cup(s)
Vinegar
2 tbs, (red wine)
Reduced fat feta cheese
100 g, crumbled
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat an oil-sprayed chargrill or barbecue over medium-high heat. Place onion, capsicum, zucchini, eggplant, asparagus, oil and garlic in a large bowl. Toss to coat. Chargrill vegetables, turning occasionally, for 5–7 minutes or until golden and tender.
2
Place spinach, basil and vinegar in a large bowl. Add warm vegetables and toss gently to combine. Serve salad sprinkled with feta and freshly ground black pepper.
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