Free Healthy Recipe - Chargrilled Vegetable Salad

Low carbohydrate, Low GI, Low sugar

Recipe supplied by The Australian Mushroom Growers Association.

2 eggplants cut into 1 cm slices
2 zucchini sliced lengthways
1 yellow capsicum halved, deseeded and cut into thick slices
1 red capsicum halved, deseeded and cut into thick slices
125 grams sheeps milk feta
1 lemon quartered
4 slices wholegrain sourdough, toasted

Brush both sides of mushrooms, eggplant, zucchini and capsicum with olive oil. Season with salt and pepper.

Preheat a barbecue grill on medium-high heat. Barbecue the mushrooms, eggplant and zucchini for 3 minutes on each side or until tender. Transfer to a large heatproof dish. Cover to keep warm.
Barbecue capsicum for 4-5 minutes each side or until tender. Transfer to the dish. Add feta, toss gently to combine.
Arrange salad on serving plates. Drizzle each plate with 2 teaspoons oil, a squeeze of lemon juice and season with salt and pepper. Serve with toasted sourdough.

Makes 4 servings

Scale recipe to serves

Prep Time: 15 mins
Cooking Time: 20 mins
Ready in: 25 mins

Suitable for:
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Nutritional Information - Per Serve
Kj 1586 kj
Calories 379 kcal
Fat 18.7 g
Saturated Fat 6.2 g
Total Carbohydrate 37.4 g
Total Protein 16.1 g
Fibre 6.1 g

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