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Photo of Grilled vegetable salad by WW

Grilled vegetable salad

1
Points
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
Add some colour to your day with this vibrant vegie dish.

Ingredients

Corn

2 cob(s), large, thickly sliced

Butternut pumpkin

400 g, thinly sliced

Potato

300 g, thinly sliced

Red capsicum

1 small, cut into 5cm pieces

Red onion

1 medium, cut into 6 wedges

Garlic

2 clove(s), crushed

Zucchini

2 medium, thinly sliced

Cherry tomatoes

120 g

Fresh basil

¼ tsp, small leaves

Oil spray

1 x 3 second spray(s)

Instructions

  1. Preheat a chargrill or barbecue over medium-high heat. Place corn, pumpkin, potato, capsicum and onion in a large bowl. Lightly spray with oil, add garlic and toss to coat. Cook, turning occasionally, for 8–10 minutes or until vegetables are golden and tender. Transfer to a large bowl. Cover to keep warm.
  2. Add zucchini and tomatoes to chargrill. Cook, turning occasionally, for 2–3 minutes or until tender. Add zucchini, tomatoes and basil to corn mixture and toss gently to combine. Season with salt and freshly ground black pepper. Serve.

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