Antipasto Salad with Balsamic Dressing
Ingredients
- 2 large zucchini, sliced diagonally
- 4 baby eggplant, sliced diagonally
- 2 red capsicum, cored and cut into large pieces
- 2 yellow capsicum, cored and cut into large pieces
- 1 small sweet potato, sliced 2cm thick
- Olive oil
- 1 trussed cherry tomatoes
- 100g rocket leaves
- 100g semi dried tomatoes
- 50g capers
- ½ cup chopped coriander
- 1 tbsp red chilli, deseeded and finely sliced
- ¼ cup Praise Balsamic Dressing
How to make it
- Heat BBQ.
- Toss prepared zucchini, eggplant, capsicum and sweet potato in olive oil in a large bowl and season with salt and pepper. Grill until tender, turning once. Return cooked vegetables to the bowl. Grill the cherry tomatoes separately and set aside.
- Add rocket, semi-dried tomatoes, capers, coriander and chilli to the bowl with Balsamic dressing and toss. Check seasoning and plate up. Add grilled cherry tomatoes and serve.
