Grilling vegetables seems to enhance and condense their flavour, adding a smokiness that makes them hard to resist. The olives add a salty contrast.
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|
|Healthy Fats & Oils||1|
|Total fat||6.1 g|
|- Saturated fat||0.9 g|
|Total carbohydrates||10.5 g|
|- Total sugars||9.3 g|