Grilled vegetable salad with basil and black olives

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Lunch & Light Meals|Main Meals (Dinners)|Vegetarian
8 peopleServes
8
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.

  • Roma tomato, 16 tomato(s), halved
  • Zucchini, 2 medium, thinly sliced
  • Red capsicum, 2 capsicum(s), seeded and cut into strips
  • Asparagus, 16 spear(s), trimmed
  • Olive oil spray, 1 spray(s)
  • Mixed salad greens, 200 g, baby
  • Black olives, drained, 16 olive(s), pitted
  • Basil, 1 cup(s), shredded
  • Garlic, 2 clove(s), crushed
  • Olive oil, extra virgin, 2 tablespoon(s)
  • White wine vinegar, 4 tablespoon(s), or verjuice

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 & Cereals0
Vegetables1.5
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories142
Protein5.3 g
Total fat6.1 g
- Saturated fat0.9 g
Total carbohydrates10.5 g
- Total sugars9.3 g
Fibre6.3 g
Sodium129 mg

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