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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.
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SERVES4
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
TIME TO MAKE30 - 45 mins
MEAL TYPEDinner
Find more great recipes and view nutritional information for this recipe on our website.
Method
- Pre-heat the BBQ
- In a large bowl toss the eggplant, courgette, capsicum and mushrooms with the oil until coated
- Place vegetables on the BBQ in a single layer and grill on each side until well browned
- Remove cooked vegetables from BBQ and allow to cool
- Once cooled, chop cooked vegetables into bit sized pieces and place in a large bowl
- Add parsley, balsamic vinegar and cracked pepper and mix gently
- 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.
- 1eggplant, sliced lengthwise 1cm thick
- 2courgettes, sliced in half lengthwise
- 2capsicums, deseeded and quartered
- 4large flat mushrooms
- 2 tbspoil
- 1/2 cupchopped parsley
- 2 tbspbalsamic vinegar
- cracked pepper
- ½ cupricotta or cottage cheese
Per serve
- Energy616kJ
- Total Fat8.7g
- Saturated Fat1.4g
- Total Carbohydrate16.6g
- Sugars8.1g
- Dietary Fibre5.3g
- Protein8.9g
- Sodium141mg
Method
- Pre-heat the BBQ
- In a large bowl toss the eggplant, courgette, capsicum and mushrooms with the oil until coated
- Place vegetables on the BBQ in a single layer and grill on each side until well browned
- Remove cooked vegetables from BBQ and allow to cool
- Once cooled, chop cooked vegetables into bit sized pieces and place in a large bowl
- Add parsley, balsamic vinegar and cracked pepper and mix gently
- 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.
Ingredients
- 1eggplant, sliced lengthwise 1cm thick
- 2courgettes, sliced in half lengthwise
- 2capsicums, deseeded and quartered
- 4large flat mushrooms
- 2 tbspoil
- 1/2 cupchopped parsley
- 2 tbspbalsamic vinegar
- cracked pepper
- ½ cupricotta or cottage cheese
Ingredients
- 1eggplant, sliced lengthwise 1cm thick
- 2courgettes, sliced in half lengthwise
- 2capsicums, deseeded and quartered
- 4large flat mushrooms
- 2 tbspoil
- 1/2 cupchopped parsley
- 2 tbspbalsamic vinegar
- cracked pepper
- ½ cupricotta or cottage cheese
Nutrition Facts
Per serve
- Energy616kJ
- Total Fat8.7g
- Saturated Fat1.4g
- Total Carbohydrate16.6g
- Sugars8.1g
- Dietary Fibre5.3g
- Protein8.9g
- Sodium141mg
Method
- Pre-heat the BBQ
- In a large bowl toss the eggplant, courgette, capsicum and mushrooms with the oil until coated
- Place vegetables on the BBQ in a single layer and grill on each side until well browned
- Remove cooked vegetables from BBQ and allow to cool
- Once cooled, chop cooked vegetables into bit sized pieces and place in a large bowl
- Add parsley, balsamic vinegar and cracked pepper and mix gently
- 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.
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