Name: Chargrilled Mediterranean Mushroom Salad
Ingredients: 200 g cup mushrooms, sliced 1cm thick; 2 zucchinis, sliced 1 cm thick; 1 red capsicum, roughly chopped; 1 eggplant, sliced 1 cm thick and into quarters; olive oil; 4 sprigs thyme; Salt and pepper to season; 100 g baby spinach or mixed leaf salad; pitted kalamata olives; semi-dried tomatoes; 2 tbsp olive oil; 1 tbsp red wine vinegar

Chargrilled Mediterranean Mushroom Salad

Yields1 Serving

200 g cup mushrooms, sliced 1cm thick

2 zucchinis, sliced 1 cm thick

1 red capsicum, roughly chopped

1 eggplant, sliced 1 cm thick and into quarters

olive oil

4 sprigs thyme

Salt and pepper to season

100 g baby spinach or mixed leaf salad

pitted kalamata olives

semi-dried tomatoes

2 tbsp olive oil

1 tbsp red wine vinegar

1

Preheat the barbecue to medium heat. Combine prepared vegetables in a large bowl. Drizzle with half of the olive oil and thyme leaves.

2

Cook vegetables on barbeque for 4-5 minutes on each side or until chargrilled on the outside and starting to soften. Brush the vegetables with remaining olive oil and season with salt and pepper before turning to cook on the other side. The eggplant may need an additional 3-4 minutes.

3

In the meantime, place baby spinach or mixed leaves in a bowl. Add the cooked vegetables and top with semi-dried tomatoes and olives.

4

Drizzle with olive oil and red wine vinegar before serving.

Ingredients