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Barbecue Roasted Salad

Chef.Foodie's picture
Ingredients
  Small new potatoes 12 Ounce, scrubbed (350 Gram)
  Red pepper 1 , deseeded and cut into 2.5cm squares
  Orange pepper 1 , deseeded and cut into 2.5cm squares
  Aubergine 1 Small, trimmed and cubed
  Courgette 1 , trimmed and cubed
  Chestnut mushrooms 6 Ounce (175 Gram)
  Tomatoes 2 , quartered
  Red onion 1 , cut into thin wedges
  Rosemary oil 3 Tablespoon
  Balsamic vinegar 1 Tablespoon
For dressing
  Vegetarian pesto sauce 6 Tablespoon
  Vegetable stock 3 Tablespoon
  Basil leaves 1 Bunch (100 gm)
Directions

1. Make a double thickness foil tray about 20cm square. Par-boil the new potatoes in lightly salted boiling water for 3-4 mins. Drain and rinse under cold water.
2. Toss potatoes with the peppers, aubergine, courgette, mushrooms, tomatoes, red onion, oil and vinegar. Position the foil tray on the barbecue grill, then add the veg. Season, then cook, turning frequently, for 10-15 mins until tender and browned.
3. Spoon into a serving bowl and toss with the dressing ingredients.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Barbecue
Dish: 
Salad
Ingredient: 
Basil
Interest: 
Everyday, Healthy
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes
Servings: 
4

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