BBQ Vegetable Salad

[Guest guest]

BBQ Vegetable Salad

 

 

2 zucchini, sliced diagonally

200 g (7 oz) button mushrooms, quartered

400 g (14 oz) can Edgell Red Kidney Beans, no added salt, drained

10 yellow grape tomatoes, halved

4 teaspoons oil

6 teaspoons vinegar

4 teaspoons barbecue sauce

 

 

1. Cook zucchini slices and mushrooms on a preheated barbecue grill or

char-grill plate until softened.

 

2. Arrange zucchini, mushrooms, drained Edgell Red Kidney Beans and

tomatoes on a serving plate.

 

3. Combine dressing ingredients together and drizzle over salad when

ready to serve and garnish with baby basil leaves.

 

 

 

TIP: If yellow grape tomatoes are unavailable use red ones or yellow

capsicum (bell pepper).

 

 

 

Serves 4.