Chargrilled vegetable and bocconcini salad

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

Recipe «Chargrilled vegetable and bocconcini salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.