Chargrilled Vegetable Salad 

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Even kids will want to eat these tasty veges

Ingredients:

4 large flat mushrooms, thickly sliced

2 small eggplants, cut into 1cm-thick slices

2 small zucchini, sliced lengthways

1 yellow capsicum, halved, de-seeded, thickly sliced

1 red capsicum, halved, de-seeded, thickly sliced

1 coating of olive oil spray

1 pinch cracked black pepper

125 g reduced-fat feta cheese, crumbled

2 Tbsp extra virgin olive oil

1 lemon (for juice)

Directions:

Spray both sides of mushrooms, eggplant, zucchini and capsicum with olive oil spray. Season with pepper.

Preheat a barbecue grill on a medium-high heat. Barbecue the mushrooms, eggplant and zucchini for 3 minutes on each side or until tender. Transfer to a large heatproof dish. Cover to keep warm.

Barbecue capsicum for 4-5 minutes on each side, or until tender. Transfer to the dish. Add feta, toss gently to combine.

Arrange salad on serving plates. Drizzle each plate with 2 teaspoons of oil, a squeeze of lemon juice and season with pepper.

Variations:

Serve with crusty bread. Serving suggestion not included in the nutritional analysis.

Author:

Fresh Finesse

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