Grilled Vegetable Salad

12 ingredients
4 steps

Ingredients

  • 1 None red pepper, seeded and sliced
  • 1 None sweet potato, peeled, halved lengthwise and sliced
  • 4 None baby eggplant, thickly sliced
  • 1 can (15 oz) chickpeas, drained and rinsed
  • 2 cups baby spinach
  • 1 cup loosely packed basil leaves
  • 6 None mini mozzarella balls, drained and halved
  • None None FOR THE BALSAMIC DRESSING
  • 2 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 clove garlic clove, crushed
  • 1 tsp Dijon mustard

Directions

  1. 1
    Heat a grill pan on high heat or preheat the grill to medium-high.
  2. 2
    Spray the pepper, sweet potato and eggplant lightly with no stick cooking spray. Grill for 5-10 mins, turning, until golden and tender.
  3. 3
    Meanwhile, for the balsamic dressing, whisk all ingredients in a small bowl. Season to taste.
  4. 4
    Combine the grilled vegetables, chickpeas, spinach, basil leaves and mozzarella cheese in a large bowl. Drizzle with dressing just before serving.

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