Grilled Vegetable Salad
CAL P/SERVE
163
kJ P/SERVE
681
FAT P/SERVE
3.8g
SODIUM P/SERVE
135g
This grilled vegetable salad is a great salad to have in your reportoire of BBQ salads.
It makes a great summer salad for your BBQ buffets. It adds a different element and compliments other salads as vegetables are not first thought of for a BBQ. You can grill many types of vegetables, root vegetables work particulary well with the charcoal flavour from the BBQ.
Ingredients
- ¼ pumpkin, sliced thinly
- 1 large zucchini, sliced long, unpeeled
- 1 red capsicum cut into large chunks
- ½ sweet potato (aka kumara/yam)
- ½ large eggplant (aka aubergine)
- 2 tbsp. olive oil
- 2 tbsp. greek feta, crumbled
- Splash balsamic vinegar
- S & P
Method
- Slice all the vegetables thinly and place them on a plate, set aside.
- Coat all the vegetables with olive oil, either in a large bowl drizzle the oil and coat all vegetables, otherwise use cooking spray over both sides of all vegetables and spray the BBQ or griddle pan.
- Grill all the vegetables on the BBQ, around 5 mins each vegetable, then layout on a plate neatly. Season with S & P, drizzle with balsamic vinegar and then crumble feta on top.
- Serve with BBQ meat o as part of a BBQ salad selection.
Nutrition Table
Servings: 4
Serving size:291g
| Average Serve | Average 100g | |
|---|---|---|
| Energy | 681 kJ | 234 kJ |
| 163 Cal | 56 Cal | |
| Protein | 5.8 g | 2.0 g |
| Fat, total | 3.8 g | 1.3 g |
| - Saturated | 0.8 g | 0.3 g |
| Carbohydrate | 21.9 g | 7.5 g |
| - Sugars | 14.5 g | 5.0 g |
| Sodium | 135 mg | 47 mg |
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