BBQ Vegetable Salad
Bring summer in all year round with this flavorful veggie salad!
Serves: 6 person(s) Change
Preparation Time: 10 mins
Cooking Time: 10 mins
Extra Time: 10 mins
(to par-boiled potatoes)
Yield: 6 x approx. 12 oz servings
Ingredients
- 1 clove garlic, crushed
- 1 pinch of freshly ground black pepper
- 2 Tbsp chopped parsley
- 3 Tbsp olive oil
- 1 small zucchini, sliced
- 14 oz 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.