Tasty char-grilled salad with mush­rooms

North West Telegraph - - Lifestyle -

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.

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