Guest guest Posted March 12, 2007 Report Share Posted March 12, 2007 Chargrilled Vegetable Salad 4 large flat mushrooms, thickly sliced 2 small eggplants, cut into 1 cm (3/8 " ) thick slices 2 zucchini, sliced lengthways 1 yellow capsicum (bell pepper), halved, deseeded, thickly sliced 1 red capsicum (bell pepper), halved, deseeded, thickly sliced olive oil cooking spray 125 g (4 oz) tofu feta, crumbled (optional) 2 tablespoons (8 tsp)extra virgin olive oil 1 lemon, quartered salt and pepper crusty GF bread, to serve 1. Spray both sides of mushrooms, eggplant, zucchini and capsicum with oil. Season with salt and pepper. 2 Preheat a barbecue grill or chargrill over medium-high heat. Barbecue mushrooms, eggplant and zucchini for 3 minutes each side, or until tender. Transfer to a large heatproof dish. Cover to keep warm. Barbecue capsicum (bell pepper) for 4 to 5 minutes each side, or until tender. Transfer to dish with other vegetables. Add tofu feta. Toss gently to combine. 3. Arrange salad on serving plates. Drizzle each plate with 2 teaspoons of oil and squeeze of lemon juice. Season with salt and pepper. Serve with crusty GF bread. Serves 4. Quote Link to comment Share on other sites More sharing options...
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