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Barbecued vegetable salad
Barbecued vegetable salad
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Prep Time:
10 minutes
Cook Time:
17 minutes
Total Time:
27 minutes
Elevate your veggie game with colorful and nutritious BBQ roasted vegetables.
Ingredients:
  • 500ml (2 cups) water
  • 1kg (about 1/2 large) butternut pumpkin, halved, deseeded, cut into 1cm thick wedges
  • 8 small (about 400g) zucchini, halved lengthways
  • 350g eggplant
  • 60ml (1/4 cup) olive oil
  • 1 bunch rocket, ends trimmed, washed, dried
  • 8 (about 240g) bocconcini cheese, thinly sliced
  • Salt & ground black pepper, to taste
  • 125g (1/2 cup) hummus
  • 4 2cm thick slices crusty Italian bread
Instructions:
  • In a large frying pan over high heat, bring the water to a boil. Add the pumpkin, cover, and cook for 5 minutes until the pumpkin is tender yet firm. Drain before using.
  • 1. Preheat a barbecue or chargrill on high heat. Brush oil on both sides of the pumpkin, zucchini, and eggplant. Cook pumpkin and eggplant in batches for 3-4 minutes on each side until tender. Transfer to a plate, cover loosely with foil to keep warm. Cook zucchini on the barbecue for 2 minutes on each side until tender.
  • Arrange the rocket, pumpkin, eggplant, zucchini, and bocconcini on plates. Season with salt and pepper, then serve with hummus and bread.

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