Antipasto Salad with Balsamic Dressing

Preparation Time : 20 Minutes
Cooking Time : 10 Minutes
Serves : 4-6
Difficulty : Easy

Antipasto salad w Balsamic dressing 1000x600


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


  1. Heat BBQ.
  2. 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.
  3. 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.

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