This salad recipe is easy to prepare and you can put it together well
ahead of time because it is just as delicious served cold as it is hot.
v ¼ pumpkin, sliced thinly
v 1 large zucchini, sliced long, unpeeled
v 1 red capsicum cut into large chunks
v ½ sweet potato
v ½ large eggplant
v 2 tbsp. olive oil
v 2 tbsp. Greek feta, crumbled
v Splash balsamic vinegar
v S & P
1. Slice all the vegetables thinly and place them on a plate, set aside.
2. Coat all the vegetables with olive oil, either in a large bowl drizzle the oil and coat all vegetables, otherwise use cooking spray over both sides of all vegetables and spray the BBQ or griddle pan.
3. Grill all the vegetables on the BBQ, around 5 mins each vegetable, then layout on a plate neatly. Season with S & P, drizzle with balsamic vinegar and then crumble feta on top.
4. Serve with BBQ meat o as part of a BBQ salad selection.