Prep
15 MIN
Cook
5 MIN
Ingredients
1
Eggplant, sliced into 1 cm thick rounds
2
Courgettes, trimmed and sliced lengthwise
1
Bunch asparagus spears, trimmed
2
Red capsicums, deseeded and cut into pieces
100 g
Halloumi cut into slices
8-10
Cherry tomatoes, halved
1/2 cup
Eta lite & free balsamic vinaigrette
-
Fresh basil leaves and toasted pine nuts to garnish (optional)
Instructions
Step 1
Preheat the BBQ. Brush prepared vegetables with olive oil, season with salt and pepper and BBQ until vegetables are tender. Place halloumi slices on the BBQ and grill until golden.
Step 2
Place vegetables, halloumi and fresh tomatoes onto a platter. Drizzle over Eta Lite & Free Balsamic Vinaigrette. Garnish with fresh basil leaves and toasted pine nuts just before serving if wished.