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13
Grilled Vegetable Salad
Serves: 4
Preparation: 20 minutes
Cooking: 24 minutes
1 zucchini, thinly sliced
1 red onion, cut into wedges
1 red capsicum, seeds removed, sliced
1 small eggplant, thinly sliced
½ small butternut pumpkin, thinly sliced
1 small kumara, peeled, thinly sliced
2 tablespoons olive oil
salt and freshly ground black pepper
salad leaves
balsamic vinegar and extra virgin olive oil, to
serve
1. Place vegetables in a large bowl. Add oil
and toss to combine. Season with salt and
pepper.
2. Preheat grill plate on setting 7-8. Cook
vegetables in batches for 10-12 minutes or
until cooked. Transfer to a clean bowl.
3. Add salad leaves to vegetables. Drizzle with
oil and balsamic vinegar.
Mushroom and Prosciutto Salad
Serves: 4-6
Preparation: 15 minutes
Cooking: 12 minutes
8 field mushrooms, thickly sliced
2 tablespoons olive oil
8 slices prosciutto
60g baby rocket leaves
4 green onions, chopped
1 ½ tablespoons balsamic vinegar
1 garlic clove, crushed
1. Preheat flat plate or grill plate on setting
7. Place mushrooms in a bowl. Drizzle with
oil. Season with salt and freshly ground
black pepper and toss to combine. Cook
the mushrooms for 3-4 minutes each side
or until browned and tender. Transfer to a
large glass bowl.
2. Cook prosciutto for 1-2 minutes each side
or until browned and crispy. Transfer to
a plate. Coarsely chop. Add to bowl with
mushrooms.
3. Add remaining ingredients to mushrooms
and toss to combine. Serve.
Recipes continued