Name: Grilled vegetable salad
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 individual corn thickly sliced; 400 g pumpkin, butternut, raw thinly sliced; 300 g potato thinly sliced; 1 small red capsicum cut into 5cm pieces; 1 medium red onion cut into 6 wedges; 2 clove(s) garlic crushed; 2 medium zucchini thinly sliced; 120 g cherry tomato; 0.25 tsp fresh basil small leaves; 1 x 3 second spray(s) oil spray

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Ingredients

corn

2 individual, thickly sliced

pumpkin, butternut, raw

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 tomato

120 g

fresh basil

¼ tsp, small leaves

oil spray

1 x 3 second spray(s)

Instructions

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.
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.

Grilled vegetable salad

Ingredients

Instructions

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