Smart­points VALUE PER SERVE 3 SERVES 8 PREP 30 mins COOK­ING TIME 5 mins

Weight Watchers Magazine (Australia) - - Cold Buffet -

1 egg­plant ¼ cup (60ml) white bal­samic

dress­ing 2 tbs olive oil 1 tsp Di­jon mus­tard 1 tsp ground sumac 2 red cap­sicums, cut into

thick strips 1 yel­low cap­sicum, cut into

thick strips 350g baby heir­loom toma­toes,

halved if large 2 zuc­chini, spi­ralised 1 small fen­nel bulb, thinly sliced cup (80g) mixed pit­ted olives,

drained 280g jar whole ar­ti­choke hearts

in brine, drained 1 bunch radishes, halved

if large ½ cup small fresh basil leaves 1 Cut egg­plant into 1cm slices and lightly spray with oil. Cook on a char­grill over medium-high heat for 1-2 min­utes or un­til charred and ten­der. Set aside to cool. 2 Com­bine bal­samic, oil, mus­tard and sumac in a small screw-top jar. Seal tightly and shake to com­bine. 3 Ar­range all veg­eta­bles onto a large board. Scat­ter with basil leaves and serve dress­ing on the side with a spoon to driz­zle over each serv­ing.

THIS RECIPE IS Veg­e­tar­ian; Lac­tose Free; Gluten Free. #

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