Chargrilled vegetable and bocconcini salad

Cooking Salads Chargrilled vegetable and bocconcini salad

This colourful vegetable salad is an ideal accompaniment to the weekend barbecue.

Lables: Vegetarian Egg free Fish free Peanut free Shellfish free Tree nut free
  1. 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.
  2. 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.
  3. Arrange vegetables, bocconcini and olives on plates. Season. Drizzle each plate evenly with oil. Serve with bread.

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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 tbsp extra virgin olive oil
Crusty bread, to serve

Adv

Autors
Preparation time
30
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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