Mixed BBQ vegetables

Summer means BBQ in NZ. We think you'll love this easy BBQ vegetable salad which will go well with all your other BBQ delights.

Mixed BBQ vegetables in a bowl
SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner

Method

  1. Pre-heat the BBQ
  2. In a large bowl toss the eggplant, courgette, capsicum and mushrooms with the oil until coated
  3. Place vegetables on the BBQ in a single layer and grill on each side until well browned
  4. Remove cooked vegetables from BBQ and allow to cool
  5. Once cooled, chop cooked vegetables into bit sized pieces and place in a large bowl
  6. Add parsley, balsamic vinegar and cracked pepper and mix gently
  7. Place on serving plate and add dollops of ricotta or cottage cheese on top before serving

Tips

For a vegan version this dish is great served with this tahini dip instead of the ricotta.

  • eggplant, sliced lengthwise 1cm thick
  • courgettes, sliced in half lengthwise
  • capsicums, deseeded and quartered
  • large flat mushrooms
  • 2 tbsp
    oil
  • 1/2 cup
    chopped parsley
  • 2 tbsp
    balsamic vinegar
  •  
    cracked pepper
  • ½ cup
    ricotta or cottage cheese
Per serve
  • Energy
    616kJ
  • Total Fat
    8.7g
  • Saturated Fat
    1.4g
  • Total Carbohydrate
    16.6g
  • Sugars
    8.1g
  • Dietary Fibre
    5.3g
  • Protein
    8.9g
  • Sodium
    141mg