Char-grilled Mediterranean Coleslaw

1. 1

   Place eggplant, zucchini and red capsicum under a preheated grill and cook until eggplant and zucchini are golden brown.

2. 2

   Remove and slice into thin strips.

3. 3

   Continue to cook red capsicum until the skin has blistered and turned black.

4. 4

   Wrap capsicum in foil or plastic bag and allow to sweat for 10 minutes.

5. 5

   Remove skin and slice lengthwise into thin strips.

6. 6

   Combine char-grilled vegetables with basil leaves, black olives and sun-dried tomatoes.

7. 7

   Combine dressing and basil pesto and stir through salad ingredients.

8. 8

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.