Warm grilled mixed vegetable salad

Recipe by: Lynn Lewis

| Photo by: ReadersDigest

EASY

Ready in 35 mins

Reviews (0) | Tweaks (0)

Added to favourites by 2 cooks

Prep: 20 mins Cook: 15 mins

Serves: 4

Both of the salad greens used in this recipe have a slightly bitter taste that is complemented by the peppery heat of the radishes.

Recipe provided by:

Readers Digest | Super Salads

Ingredients

500g green capsicums, seeded and sliced thickly

500g red capsicums, seeded and thickly sliced

500g zucchini, thinly sliced lengthwise

1 large red onion, cut into wedges

6 baby eggplants, thinly sliced lengthwise

150 g portobello or large Swiss brown mushrooms, thickly sliced

3 talespoons olive oil

1 medium head treviso or round radicchio

1 cup (120g) pitted black olives

2 tablespoons balsamic vinegar

1 tablespoon finely chopped fresh oregano

Preparation method

1.		Preheat griller or barbecue until medium–hot.

2.		Mix capsicums, zucchini, onion, eggplants, mushrooms and 1 tablespoon oil in a large bowl. Cook vegetables on barbecue grill plate until browned and tender, turning occasionally to cook evenly.

3.		Place warm vegetables in a serving bowl. Add treviso, olives, vinegar, oregano and remaining 2 tablespoons oil. Toss gently to combine.

cook's tip

Grill or barbecue an extra quantity of vegetables. Cool; place in a glass container. Pour in olive oil to cover. Seal jar and store in a cool place away from direct light. Serve as part of an antipasto plate.

health guide

Mushrooms contain very few kilojoules (calories) and are virtually fat-free. To get the maximum nutrients, store mushrooms for no more than five days in the refrigerator.

Nutrition

Energy 1098 kJ
Protein 9 g
Total Fat 15 g
Saturated Fat 2 g
Cholesterol 0 mg
Carbohydrate 23 g
Fibre 8 g

My Review:

Printed from Allrecipes.com.au 2/09/2010