Grilled vegie salad
3 medium, quartered
1 medium, thinly sliced lengthways
3 medium, thinly sliced lengthways
200 g, red grape variety, halved
99% fat-free plain yoghurt
⅓ cup(s), (80g)
1 clove(s), crushed
Fresh flat-leaf parsley
¼ cup(s), chopped
1 medium, seeds removed
3 x 3 second spray(s)
- Preheat a grill on high and line the grill tray with foil. Place capsicum, skin-side up, on the prepared tray and cook under the grill for 8 minutes or until the skin blackens. Transfer to a large bowl. Cover and set aside.
- Lightly spray both sides of the eggplant slices with olive oil. Arrange eggplant, in a single layer, on the foil-lined grill tray and cook under the grill for 4 minutes each side or until browned and tender. Transfer to a plate and cover to keep warm. Lightly spray zucchini and tomato with oil and grill for 4 minutes or until tender.
- Meanwhile, to make dressing, place yoghurt, lemon juice, garlic, tahini, cumin and 2 teaspoons water in a small bowl. Season with salt and pepper and whisk to combine.
- Peel capsicum, discard skin and cut flesh into thick strips. Arrange capsicum, eggplant and zucchini on a platter. Top with tomato and half the parsley. Drizzle with dressing and sprinkle with remaining parsley and pomegranate seeds.