<img height="1" width="1" style="display:none" src="https://www.facebook.com/tr?id=1660774293967294&amp;ev=PageView&amp;noscript=1">

    Grilled vegetable salad with basil and black olives


    Grilling vegetables seems to enhance and condense their flavour, adding a smokiness that makes them hard to resist. The olives add a salty contrast.

    Serves 8
    Preparation 20 min
    Cooking 10 min

    Food units per serve: Vegetables 1.5, Healthy fats and oils 1


    • 16 roma tomatoes, halved
    • 2 zucchini, thinly sliced
    • 2 red capsicum, seeded and cut into strips
    • 16 asparagus spears, trimmed
    • 200 g mixed salad greens
    • 16 black olives, pitted
    • 1 cup basil, shredded
    • 2 cloves garlic, crushed
    • 2 tbsp extra virgin olive oil
    • 4 tbsp white wine vinegar or verjuice

    Cooking instructions

    1. To make the vinaigrette, combine garlic, olive oil and verjuice or white wine vinegar in a screw-top jar and shake well to combine.
    2. Heat a barbecue or chargrill to hot. Spray the tomato, zucchini, capsicum and asparagus with olive oil, then grill for 2–3 minutes each side, or until cooked through.
    3. Place the salad leaves on a platter and top with the grilled vegetables, olives and basil. Pour the dressing over the top and serve.