Chargrilled vegetable and bocconcini salad

Name: Chargrilled vegetable and bocconcini salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
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; 1/2 cup kalamata olives, pitted, halved; 1 tbsp extra virgin olive oil; Crusty bread, to serve

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Prep Time: 30 minutes

Cook Time: 15 minutes

Total: 45 minutes

Servings: 4

Cost: $12.39 /serving

Author : Annette Forrest

quick healthy zucchini

Chargrilled vegetable and bocconcini salad

Ingredients

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2 eggplants, cut into 1cm-thick slices2 zucchini, sliced lengthways1 large yellow capsicum, halved, deseeded, thickly sliced3 tomatoes, cut into 1cm-thick slicesOlive oil cooking spray180 grams baby bocconcini, drained, sliced1/2 cup kalamata olives, pitted, halved1 tbsp extra virgin olive oilCrusty bread, to serve

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Instructions

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Step 1

Place eggplant into a sieve. Sprinkle with salt. Set aside for 20 minutes. Rinse and pat-dry. Spray vegetables with oil. Season with salt and pepper.

Step 2

Preheat a barbecue grill on medium-high heat. Cook eggplant, zucchini and capsicum for 2 to 3 minutes each side, or until tender. Transfer to a heat-proof dish. Cook tomatoes for 30 seconds each side. Remove to a plate.

Step 3

Arrange vegetables, bocconcini and olives on plates. Season. Drizzle each plate evenly with oil. Serve with bread.