Barbecued vegetable salad

Name: Barbecued vegetable salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Ingredients: 1 small Red onion cut into wedges; 2 medium Red capsicum cut into 3cm pieces; 1 large Zucchini thickly sliced diagonally; 1 small Eggplant quartered, thickly sliced; 1 bunch(es) Asparagus trimmed, halved crossways; 2 tbs Olive oil; 1 clove(s) Garlic crushed; 150 g Baby spinach; 0.333 cup(s) Fresh basil; 2 tbs Vinegar (red wine); 100 g Reduced fat feta cheese crumbled; 1 x 3 second spray(s) Oil spray

Points®

Total Time

20 min

Prep

10 min

Cook

10 min

Serves

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

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.
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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Barbecued vegetable salad

Ingredients

Instructions

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