• ¼ cup olive oil
  • 1 Tbsp balsamic vinegar
  • 1 eggplant, cut into thick rounds
  • 1 red capsicum, deseeded and cut into 8 pieces
  • 1 yellow capsicum, deseeded and cut into 8 pieces
  • 2 courgettes, thickly sliced on an angle
  • 2 cups salad leaves
  • ½ red onion, thinly sliced
  • 100 g cherry tomatoes, halved
  • 175 g pottle Just Smash Beetroot & Ricotta
  • Sango sprouts or microgreens to garnish (optional)
  1. Preheat a BBQ. Mix together olive oil and balsamic vinegar.
  2. Brush the prepared eggplant, capsicums and courgettes with the oil and vinegar. Place in a single layer on the BBQ and chargrill until softened. Set aside to cool.
  3. To assemble the salad: place the salad leaves on a serving platter. Top with the chargrilled vegetables, red onion and cherry tomatoes. Place spoonfuls of Just Smash Beetroot & Ricotta on top of the vegetables. Garnish with Sango sprouts or microgreens, if wished.

Swap it out

  • Mix up your summer vegetables according to taste and seasonality. Asparagus, and sweetcorn other root vegetables are good. If using root vegetables, such as carrot, parsnips, kumara etc, either preboil for 5 minutes before BBQing or roast in the oven.
  • In place of microgreens garnish with crumbled feta or toasted almonds or hazelnuts.

Switch it up

  • Vegetables can be roasted in the oven if wished. Prepare as per the recipe. Preheat oven to 200°C (fan assisted). Place vegetables in a single layer on a baking tray lined with baking paper. Roast for 20-25 minutes, or until vegetables are tender.

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