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  • 1 eggplant, sliced into 1cm thick rounds
  • 2 courgettes, trimmed and sliced lengthwise
  • 1 bunch asparagus spears, trimmed
  • 2 red capsicums, deseeded and cut into pieces
  • 100g Haloumi cut into slices
  • 8-10 cherry tomatoes, halved
  • ½ cup Eta Lite & Free Balsamic Vinaigrette
  • Fresh basil leaves and toasted pinenuts to garnish (optional)


  1. Preheat the BBQ. Brush prepared vegetables with olive oil, season with salt and pepper and BBQ until vegetables are tender. Place haloumi slices on the BBQ and grill until golden.
  2. Place vegetables, haloumi and fresh tomatoes onto a platter. Drizzle over Eta Lite & Free Balsamic Vinaigrette. Garnish with fresh basil leaves and toasted pinenuts just before serving if wished.


  • As an alternative wrap slices of prosciutto or shaved streaky bacon around the asparagus spears before barbecuing.

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