Barbecued Mediterranean Vegetables with Rainbow fresh Salad Greens

Barbecued Mediterranean Vegetables with Rainbow fresh Salad Greens

Ingredients:

  • 300 grams button mushrooms
  • 1 red capsicum
  • 1 yellow capsicum
  • 1 eggplant
  • 3 garlic cloves
  • 2 tablespoons olive oil
  • 2 zucchini
  • 1 punnet cherry tomatoes
  • 1 Spanish onion
  • 1 pkt Rainbow Fresh Baby Spinach
  • 1 pkt Rainbow Fresh Mesculin Mix
  • Salt and pepper to taste
  • Italian parsley, chopped
  • 125 grams Persian fetta

Method:

Preheat barbecue.

Dice all vegetables into bite-size pieces and barbecue until vegetables are golden and tender. Remove, place in a bowl and cover to keep warm.

Place all salad greens in a large bowl, add the Persian fetta and barbecued vegetables, season with freshly cracked pepper and salt. Drizzle with olive oil and toss gently to combine.

Place on a serving platter, serve with crusty bread and a chilled glass of wine.

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