Grilled vegetable salad
0
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
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(es)
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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