Photo of Vego antipasto grazing plate by WW

Vego antipasto grazing plate

5
5
5
SmartPoints® value per serving
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate

Ingredients

Olive oil

2 tbs

Garlic

2 clove(s), crushed

Eggplant

1 medium, cut into 1cm-thich rounds

Red capsicum

1 large, cut into 2cm wide strips

Zucchini

2 small, cut into ribbons

Reduced-fat ricotta cheese

100 g

Semi-dried tomatoes

60 g, chopped

Lemon(s)

1 medium, cut into wedges to serve

Instructions

  1. Preheat a chargrill or barbecue on medium-high heat. Combine oil and garlic in a small bowl. Season well with salt and pepper. Place eggplant and a third of the oil mixture in a medium bowl and toss to coat eggplant. Cook eggplant slices for 2-3 minutes each side or until lightly charred and tender. Transfer to a plate and cover to keep warm.
  2. Place capsicum and half of remaining oil mixture in a medium bowl and toss to coat. Cook capsicum, turning, for 3-4 minutes or until lightly charred and tender. Transfer to a plate and cover to keep warm.
  3. Place zucchini and remaining oil mixture in a medium bowl and toss to coat. Cook zucchini ribbons for 1-2 minutes each side or until lightly charred and tender.
  4. Arrange vegetables, ricotta wedge, semi-dried tomatoes and lemon on a serving platter.

Notes

SERVING SUGGESTION: Salad of wild rocket leaves, canned cannellini beans and thinly sliced red onion drizzled with lemon juice, plus crusty rye bread (contains gluten). TIP: Use a vegetable peeler to cut zucchini into long, thin ribbons.