Chargrilled Vegetable Salad
This heart-healthy vegetable combination is tossed with a garlic and marjoram dressing.
| Servings | Prep Time | Cook Time |
| 6servings | 25minutes | 20minutes |
| Servings | Prep Time |
| 6servings | 25minutes |
| Cook Time |
| 20minutes |
Ingredients
- 1 eggplant about 350g (12oz)
- 1 small bulb fennel trimmed
- 1 yellow zucchini
- 1 green zucchini
- 1/4 tsp salt
- olive oil spray
- 1 small red pepper halved lengthwise
- 3 roma (plum) tomatoes halved lengthwise and seeded
- 1 1/2 tbsp balsamic vinegar
- Dressing
- 2 tbsp olive oil
- 2 cloves garlic crushed
- 1 tsp fresh marjoram finely chopped
Servings: servings
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Ingredients
Servings: servings
Units:
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Instructions
- Preheat a barbecue or chargrill pan to medium-high. Cut the eggplant, fennel and zucchini lengthwise into 1 cm (1/2 inch) slices. Sprinkle with salt and spray with oil.
- Cook the red pepper, skin side down, for 3-4 minutes, until the skin is blackened and blistered. Set aside to cool.
- Cook the eggplant, fennel and zucchini on one side for 4 minutes, until dark brown grill marks appear but the vegetables are still very firm. Turn over and cook until the vegetables are browned and just tender, 3 minutes for zucchini and 5-6 minutes longer for the eggplant and fennel.
- Spray the cut sides of the tomatoes with oil. Cook, cut side down, for 3 minutes, until light grill marks appear.
- To make the dressing, heat the oil in a small frying pan over medium heat. Add the garlic, marjoram and salt, and sauté for one minute. Remove from the heat.
- Peel the red pepper, cut into thin strips and transfer to a bowl. Cut the rest of the vegetables into chunks and add to the bowl along with the dressing and vinegar. Toss to coat, and serve at room temperature.
Recipe Notes
Variation: You can replace the fresh marjoram with dried marjoram and use half the amount.
Per serving: 94 calories, 2 g protein, 7 g fat (<1 g saturated fat), 6 g carbohydrate (5 g sugars), 4 g fibre, 221 mg sodium
