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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.