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| Prep | 20 min | |
| Cook | 10 min |
Grilling vegetables seems to enhance and condense their flavour, adding a smokiness that makes them hard to resist. The olives add a salty contrast.
Method
To make the vinaigrette, combine garlic, olive oil and verjuice or white wine vinegar in a screw-top jar and shake well to combine.
Heat a barbecue or chargrill to hot. Spray the tomato, zucchini, capsicum and asparagus with olive oil, then grill for 2 to 3 minutes each side, or until cooked through.
Place the salad leaves on a platter and top with the grilled vegetables, olives and basil. Pour the dressing over the top and serve.
Nutrition facts per serve
Makes 8 serves
Note: If food units vary from the book, be guided by the following food units.
| Meat & Protein | 0 |
| Bread & Cereals | 0 |
| Vegetables | 1.5 |
| Fruit | 0 |
| Dairy | 0 |
| Healthy Fats & Oils | 1 |
| Indulgences | 0 |
| Calories | 142 |
| Protein | 5.3 g |
| Total fat | 6.1 g |
| - Saturated fat | 0.9 g |
| Total carbohydrates | 10.5 g |
| - Total sugars | 9.3 g |
| Fibre | 6.3 g |
| Sodium | 129 mg |
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