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BBQ Summer Vegetable Salad
BBQ Summer Vegetable Salad
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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
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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.
Swap It Out
Mix up your summer vegetables according to taste and seasolity. 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.
What do I need?
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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)
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