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Barbecued vegetable salad with feta and spinach
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Refreshing feta veggie salad for sunny February days.
Ingredients:
  • 6 (about 415g) Lebanese (slender) eggplants, ends trimmed, cut into 1.5cm-thick slices diagonally
  • 3 zucchini, ends trimmed, cut into 1.5cm-thick slices diagonally
  • 2 yellow capsicums, deseeded, cut into 2cm-thick slices
  • 1 x 240g pkt cherry truss tomatoes, stems trimmed
  • 60ml (1/4 cup) extra virgin olive oil
  • 20.00 ml red wine vinegar
  • Pinch of raw sugar or caster sugar
  • 70g baby spinach leaves
  • 100g feta, crumbled
Instructions:
  • Heat up a barbecue plate or frying pan over medium-high heat. Gently coat eggplant, zucchini, and capsicum slices with olive oil spray on both sides.
  • Place the eggplant on the barbecue and grill for 3-4 minutes per side until golden and tender. Transfer to a large heatproof bowl. Grill the zucchini and capsicum on the barbecue for 3-4 minutes per side until tender. Add them to the bowl. Grill the tomatoes on the barbecue for 5 minutes until warmed through, then add to the bowl.
  • Whisk oil, vinegar, mustard, and sugar in a small jug until combined. Season with salt and pepper.
  • Combine the spinach with the eggplant mixture, then portion onto serving plates. Sprinkle with feta and drizzle dressing before serving.

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