Grilled eggplant and zucchini salad with tomato pesto

Name: Grilled eggplant and zucchini salad with tomato pesto
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 3 small Eggplant thinly sliced lengthways; 2 medium Zucchini thinly sliced; 1 medium Red capsicum thickly sliced; 1 medium Red onion cut into wedges; 1 tbs Sundried tomato pesto; 2 tbs Lemon juice; 0.5 cup(s) Fresh basil leaves; 1 x 3 second spray(s) Oil spray

Points® value

Total Time

35 min

Prep

15 min

Cook

20 min

Serves

Difficulty

Moderate

Transform regular veggies with tomato pesto, lemon juice and basil!

Ingredients

Eggplant

3 small, thinly sliced lengthways

Zucchini

2 medium, thinly sliced

Red capsicum

1 medium, thickly sliced

Red onion

1 medium, cut into wedges

Sundried tomato pesto

1 tbs

Lemon juice

2 tbs

Fresh basil

½ cup(s), leaves

Oil spray

1 x 3 second spray(s)

Instructions

Preheat a chargrill or barbecue grill over high heat. Lightly spray eggplant, zucchini, capsicum and onion with oil. Cook vegetables, turning, in batches, for 4–5 minutes or until golden and tender.
Meanwhile, combine pesto and juice in a small bowl. Drizzle dressing over vegetables. Serve sprinkled with basil.

Notes

TIP: If pesto is a little thick, add up to 1 tablespoon water to the dressing to achieve a drizzling consistency.

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Grilled eggplant and zucchini salad with tomato pesto

Ingredients

Instructions

Notes

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