- 0:10 Prep
- 0:08 Cook
- 4 Servings
- Capable cooks
Lift the lid on your barbie to create this colourful and nutritious side dish.
Ingredients
- 1 red capsicum, seeds removed and copped into large pieces
- 1 large eggplant, cut into 3 cm cubes
- 3 zucchini, trimmed and chopped roughly
- 1/4 cup olive oil
- 4 bocconcini, drained
- 2 tablespoons balsamic vinegar
- 2 cloves garlic, crushed
- 2 Spanish onions, cut into wedges
- store-bought pesto, to serve
Method
- Step 1Place the eggplant cubes in a colander and sprinkle with salt. Allow to stand for 5 minutes, then rinse under cold water and drain well. Place the eggplant in a large bowl with capsicum, zucchini and onions. Toss with oil, vinegar, garlic, salt and pepper, and set aside for 5 minutes.
- Step 2Heat a barbecue hot plate or grill to medium heat. Oil the surface well and add the vegetables. Cook, tossing regularly with a barbecue spatula, for 7-8 minutes or until vegetables are tender and slightly charred.
- Step 3Slice the bocconcini into rounds. Remove the vegetables from the barbecue and place on a serving plate. Top with bocconcini and a dollop of pesto. Serve on its own or with meat, poultry or fish.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1275 kj
Energy
24g
Fat Total
8g
Saturated Fat
4g
Fibre
14g
Protein
28mg
Cholesterol
204.27mg
Sodium
6g
Carbs (sugar)
7g
Carbs (total)
All nutrition values are per serve
Notes
Bocconcini are balls of fresh baby mozzarella. They are available at delicatessens or supermarkets. Check the deli counter or chilled section where packaged cheeses are sold.
- Author: Kate Murdoch
- Image credit: Luke Burgess
- Publication: Taste.com.au
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