Salads and Vegetables: Salads: BBQ Vegetable Salad

Bring summer in all year round with this flavorful veggie salad!

Author: Fresh Finesse, adapted by CalorieKing
Date: June 19, 2012

Serves: 6 person(s)
Yield: 6 x approx. 12 oz servings

Preparation Time: 10 mins
Cooking Time: 10 mins
Extra Time: 10 mins (to par-boiled potatoes)

Ingredients:

1 clove garlic, crushed
1 pinch of freshly ground black pepper
2 Tbsp chopped parsley
3 Tbsp olive oil
1 small zucchini, sliced
400 g button mushrooms
1 red bell pepper, seeded and cut into squares
3 baby eggplant, sliced
3 medium potatoes, par-boiled and sliced
1 small red onion, sliced
1 juice and zest of 1 lemon

Directions:

MARINADE: In a jar, combine garlic, black pepper, parsley, and olive oil. Shake well to mix.

VEGETABLE SALAD: In a large bowl place zucchini, mushrooms, bell pepper, eggplant, par-boiled potatoes, and onion. Add marinade and toss to coat.

Preheat a barbecue and spray with a little oil. Drain vegetables from marinade. Add to hot barbecue. Sauté until tender.

Place on a large serving platter. Drizzle with marinade, lemon juice and lemon zest. Serve immediately.