ROAST THE MEDITTERANEAN

Yes, another BBQ posting…all due to my class participants from late June (who FYI are very silent in the comment department…c’mon guys) and of course a little hangover from a month of summer in the States…they are ‘grilling’ mad, especially around July 4th…so in honor of that…here we are…Grilled (or BBQ-ed) veggie salad. Great with ribs, steak, snaggers, or salmon…all on the outdoor grill!
This is so simple and looks stunning, despite the photo telling you otherwise! It is also totally dee-lish…and you will be making it as a BBQ staple all summer long.
NEED:
1 eggplant
1 each red, green, yellow capsicum
1 zuchinni
1/2 butternut pumpkin
rocket as required
200 grams feta
1 recipe Pesto
zest and juice of 1 lemon
extra virgin Olive oil and salt to taste
DO:
Prepare all vegetables by peeling, slicing and salting eggplant and zuchinni.
Char grill capsicums in Microwave Grill on Grill function for about 10-15 minutes until skin is blackened.
Place in plastic bag and cool until you are able to peel easily.
Slice pumpkin and brush with olive oil.
Rinse off eggplant and zuchinni and pat dry with paper towel.
Fire up the Cross Fire. Allow it to reach 200 degrees celcius.
Place all veggies except capsicum on grill plate and cook, turning as necessary.
This will only take a few minutes each side.
Meanwhile, prepare pesto dressing by adding lemon zest, juice and olive oil to Pesto to thin it to a runny consistency.
Arrange rocket on serving platter, tear peeled capsicum into strips and place on top.
Place other veggies on as well as feta.
Drizzle with dressing and serve immediately.