Antipasto Salad with French Vinaigrette

This colourful combination of chargrilled vegetables, rocket and our French dressing looks as good as it tastes.

Prep Time: 20 mins

Ingredients

2 large zucchini, sliced diagonally

4 baby eggplant, sliced diagonally

2 red capsicum, cored and cut into large pieces

2 yellow capsicum, cored and cut into large pieces

1 small sweet potato, sliced 2cm thick

olive oil

1 trussed cherry tomatoes

100g rocket leaves

100g semi dried tomatoes

50g capers

½ cup cup chopped coriander

1 Tbsp tbsp red chilli, deseeded and finely sliced

¼ cup Edmonds Deli Style French VinaigretteDressing

Heat BBQ.
Toss prepared zucchini, eggplant, capsicum and sweet potato in olive oil in a large bowl and season with salt and pepper. Grill until tender, turning once. Return cooked vegetables to the bowl. Grill the cherry tomatoes separately and set aside.
Add rocket, semi-dried tomatoes, capers, coriander and chilli to the bowl with French dressing and toss. Check seasoning and plate up. Add grilled cherry tomatoes and serve.

Rob Brough