Grilled Vegetable Salad

Recipes

Serves: 4

2 tablespoons olive oil

2 bunches thin asparagus stalks, trimmed

1 small yellow, sliced

1 small red capsicum, sliced

2 zucchinis, sliced lengthways

75g greek feta cheese, crumbled

100g baby rocket leaves

Dressing

1/3 cup extra virgin olive oil

2 tablespoons red wine vinegar

1 ½ teaspoons caster sugar

2 teaspoons Dijon mustard

1.Brush vegetables with oil and season with salt and pepper.

2.Preheat contact grill on ‘high’ until ready light comes on. Add vegetables, and close the lid. Cook vegetables in batches for 2½-3½ minutes or until cooked.

3.To make dressing: combine all ingredients in a screw-top jar and shake well.

4.Divide vegetables among serving plates. Top with feta and rocket. Serve drizzled with dressing.

Steak and Eggplant Stack

Serves: 4

2 medium eggplant, cut into 4 x 1½ cm slices

4 x 100g thin steaks, flattened olive oil spray

salt and pepper, to taste 80g baby rocket leaves

½ cup semi dried tomatoes

extra virgin olive oil and balsamic vinegar, to serve

1.Spray eggplant and steak with oil and season with salt and pepper.

2.Preheat contact grill on ‘high’ until green light comes on. Add eggplant and close the lid. Cook eggplant in batches for 3 minutes or until cooked. Transfer to a plate; cover to keep warm. Add steaks and close the lid. Cook steak for 1-1½ minutes or until cooked as desired.

3.Cut steaks in half. Top steak with eggplant, rocket and semi-dried tomatoes. Repeat with remaining ingredients. Serve drizzled with extra virgin olive oil and balsamic vinegar.