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Chargrilled vegetable and bocconcini salad
INGREDIENTS (Serves 4)
- 2 eggplants, cut into 1cm-thick slices
- 2 zucchini, sliced lengthways
- 1 large yellow capsicum, halved, deseeded, thickly sliced
- 3 tomatoes, cut into 1cm-thick slices
- olive oil cooking spray
- 180g baby bocconcini, drained, sliced
- 1/2 cup kalamata olives, pitted, halved
- 1 tablespoon extra virgin olive oil
- crusty bread, to serve
DIRECTIONS:
- Place eggplant into a sieve. Sprinkle with salt. Set aside for 20 minutes. Rinse and pat-dry. Spray vegetables with oil. Season with salt and pepper.
- Preheat a barbecue grill on medium-high heat. Cook eggplant, zucchini and capsicum for 2 to 3 minutes each side, or until tender. Transfer to a heat-proof dish. Cook tomatoes for 30 seconds each side. Remove to a plate.
- Arrange vegetables, bocconcini and olives on plates. Season. Drizzle each plate evenly with oil. Serve with bread.
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