Chargrilled vegetable salad
Peppers, All Types
2 medium, deseeded and cut into large chunks
2 medium, sliced diagonally
1 large, red, sliced into wedges
Calorie controlled cooking spray
Vinegar, All Types
1 tablespoons, balsamic
4 leaf/leaves, large, to garnish
- Preheat a chargrill pan or the grill. Spray all the vegetables with cooking spray. Cook the vegetables in batches until they are softened and browned, either in the chargrill pan or under the grill. Set aside to cool.
- Toss the cooked vegetables with the rocket leaves. Season to taste with salt and pepper, then serve, sprinkled with balsamic vinegar and garnished with basil leaves.