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Grilled Vegetable and Potato Salad

A warm salad dressed with a vinaigrette marinade.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Cuisine Dairy Free, Diabetes Friendly, Gluten Free, Heart Healthy, High Fiber, Low Carbohydrate, Low Sodium, Mediterranean, Quick Easy, Salads & Vegetables
Servings 4 People

Ingredients
  

  • 1 pc Zucchini Sliced
  • 1 pc red capsicum Cut into sqaures
  • 3 pcs Baby Eggplants Sliced
  • 3 pcs Mondial Potatoes Par-boiled and sliced
  • 1 pc Small Red Onion Sliced
  • 1 pc Lemon Juiced
  • 1 pc clove garlic Crushed (for marinade)
  • 1 Freshly Ground Black Pepper (for marinade)
  • 2 Tbsp Chopped Fresh Parsley (for marinade)
  • 3 Tbsp olive oil (for marinade)

Instructions
 

  • Combine marinade ingredients in a jar. Shake well to mix. Place vegetables in a large bowl. Add marinade and toss to coat.
  • Preheat a non-stick frying pan and spray with a little oil. Drain marinade from vegetables. Add to hot pan. Sauté until tender.
  • Place on a large serving platter. Drizzle with leftover marinade and lemon juice. Serve immediately.

NUTRITIONAL INFO

Calories :178
Kilojoules :744
Fat :11
Carbohydrate :16
Protein :3.5
Sodium :11
Saturated Fat :2
Fiber :6
Calcium :47.5
Sugar :5
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