Chargrilled Zucchini, Eggplant & Basil Salad
Simple ingredients shine in this tasty salad. Chargrilled zucchini and eggplant are tossed with fragrant basil and a tangy dressing, creating a side that’s equally at home beside your barbecue favourites or as a weeknight side to share with the family.
How long will it take?
30 minutes
What’s the serving size?
Serves 4
What do I need?
- 2 medium zucchini, sliced into 1-centimetre rounds
- 1 medium eggplant, sliced into 1-centimetre rounds
- 2 tbsp olive oil
- Sea salt
- Freshly ground black pepper
- 1 cup basil leaves
For the Dressing - 2 tbsp olive oil
- 1 tbsp balsamic glaze
- 1 tsp Dijon mustard
- 1 tsp honey
- 1 tbsp red wine vinegar
How do I make it?
- Heat a barbecue grill or grill pan over high heat.
- Toss zucchini and eggplant with olive oil and season generously with salt and pepper.
- Grill vegetables for 3-4 minutes per side, until tender and lightly charred. Transfer to a large serving platter.
- Whisk together olive oil, balsamic glaze, Dijon mustard, honey and red wine vinegar until well combined.
- Scatter basil leaves over zucchini and eggplant and drizzle with the dressing. Toss just before serving.
TOP TIPS
- This salad is best served warm and makes a perfect accompaniment to barbecued meats.
- For an optional extra crumble over 100 grams of feta.
