Tasty char-grilled salad with mushrooms
Preparation 15 minutes Cooking 15 minutes Serves 4 Ingredients 4 large flat mushrooms, thickly sliced 2 small eggplants, cut into 1cm thick slices 1 yellow capsicum, halved, de-seeded, thickly sliced 1 red capsicum, halved, de-seeded, thickly sliced Olive oil cooking spray Salt and pepper, to taste 125g fetta, crumbled 2 tbsp extra virgin olive oil Crusty bread, to serve Method Spray both sides of mushrooms, eggplant, zucchini and capsicum with olive oil spray. Season with salt and pepper. Preheat a barbecue grill on a medium-high heat. Barbecue the mushrooms, eggplant and zucchini for 3 minutes on each side or until tender. Transfer to a large heatproof dish. Cover to keep warm. Barbecue capsicum for 4-5 minutes on each side, or until tender. Transfer to the dish. Add fetta, toss gently to combine. Arrange salad on serving plates. Drizzle each plate with 2 teaspoons of oil, a squeeze of lemon juice and season with salt and pepper. Serve with crusty bread.