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Chargrilled vegetable and bocconcini salad
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Prep Time:
30 minutes
Cook Time:
15 minutes
Total Time:
45 minutes
Vibrant veggie salad perfect for weekend BBQs.
Ingredients:
  • 2 eggplants, cut into 1cm-thick slices
  • 2 zucchini, sliced lengthways
  • 1 large yellow capsicum, halved, deseeded, thickly sliced
  • 3 tomatoes, cut into 1cm-thick slices
  • Olive oil cooking spray
  • 180g baby bocconcini, drained, sliced
  • 125.00 ml kalamata olives, pitted, halved
  • 18.20 gm extra virgin olive oil
  • Crusty bread, to serve
Instructions:
  • 1. Drain eggplant in a sieve, sprinkle with salt, and let sit for 20 minutes. Rinse, pat dry, spray with oil, and season with salt and pepper.
  • Preheat the barbecue grill until it's nice and hot. Grill the eggplant, zucchini, and capsicum until tender, about 2 to 3 minutes per side. Transfer to a heat-proof dish. Quickly grill the tomatoes for 30 seconds on each side. Plate them up and enjoy!
  • Plate the colorful array of fresh vegetables, creamy bocconcini, and savory olives. Sprinkle with seasonings and generously drizzle the olive oil over each plate. Pair with a side of crusty bread for a satisfying meal.

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