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
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