Antipasto Salad with French Vinaigrette

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

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Prep Time: 20 mins Servings: 4-6
  • 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

    1. Heat BBQ.
    2. 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.
    3. 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.

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