Close Icon
BBQ Summer Vegetable Salad
Add To Favourites Icon
BBQ Summer Vegetable Salad

Here’s another tasty way to serve grilled vegetables at your next BBQ – simply serve with the new Just Smash Beetroot & Ricotta dip and garnish with microgreens. Our recipe is versatile, mix up your vegetables according to taste and seasonality such as sweetcorn and asparagus. Toasted almonds, hazelnuts or crumbled feta can also be used as garnishes if wished.

Makes 6
Prep Time 20 minutes
Cook Time 15 minutes
Easy As
Ingredients
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)

NUTRITION INFORMATION

Avg. Quantity per serve Avg. Quantity per 100g
INGREDIENTS
Made with
madewith image
Method
Step 1
Preheat a BBQ. Mix together olive oil and balsamic vinegar.
Step 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.
Step 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.
Tips
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.
What do I need ?
Select All
Servings
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
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)
Add To Shopping List
Watch How To Video
Add To Shopping List
Add To Meal Planner
MY LISTS
CREATE NEW
Save to List
Save to List
Cancel
602604:602604
You might also like
recipe image
Cook Time 10 minutes
Easy As
Japanese-Style Stir-Fried Beef

Japanese-Style Stir-Fried Beef
Add to favorites Icon
recipe image
Cook Time 45 minutes
Easy As
Jazzy Apricot Chicken

Jazzy Apricot Chicken
Add to favorites Icon
recipe image
Cook Time 1 ½ hours
Easy As
Kumara and Lamb Curry

Kumara and Lamb Curry
Add to favorites Icon
cookie settings