• 20
  • Serves

Antipasto Salad with Italian Dressing

This colourful combination of chargrilled vegetables, rocket and our Italian dressing looks as good as it tastes

What You'll Need

  • 2 large zucchini, sliced diagonally
  • 4 baby eggplant, sliced diagonally
  • 2 red capsicum, cored and cut into large pieces
  • 2 yellow capsicum, cored and cut into large pieces
  • 1 small sweet potato, sliced 2cm thick
  • olive oil
  • 1 trussed cherry tomatoes
  • 100g rocket leaves
  • 100g semi dried tomatoes
  • 50g capers
  • ½ cup cup chopped coriander
  • 1 tbsp tbsp red chilli, deseeded and finely sliced
  • ¼ cup Praise Fat Free Italian Dressing

What to Do

  1. Heat BBQ.
  2. Toss prepared zucchini, eggplant, capsicum and sweet potato in olive oil in a large bowl and season with salt and pepper. Grill until tender, turning once. Return cooked vegetables to the bowl. Grill the cherry tomatoes separately and set aside.
  3. Add rocket, semi-dried tomatoes, capers, coriander and chilli to the bowl with Italian dressing and toss. Check seasoning and plate up. Add grilled cherry tomatoes and serve.