BBQ Veg Salad
HI found this on the Celebrity Slim webpage... Haven't tried it, but it's certainly SS friendly (especially for those summer BBQs) I can imagine eating this with a nice chicken pattie... YUM Ingredients •2 small zucchini, cut into quarters. •1 red capsicum, de-seeded and cut into 6 wedges. •90 g (3 oz) button mushrooms. •3 tbsp olive oil. •1 tbsp balsamic vinegar. •Salt and freshly ground black pepper. •20 basil leaves, thinly sliced. Place all of the prepared vegetables in a bowl. Add the olive oil, vinegar, salt and pepper and toss well. Place vegetables onto a hot barbecue and cook for 20–30 minutes. Turn the vegetables regularly and add more oil if needed. When all the vegetables are tender and golden, pile them onto a platter. Sprinkle basil on top and drizzle on a little extra olive oil if it looks dry.
HI found this on the Celebrity Slim webpage... Haven't tried it, but it's certainly SS friendly (especially for those summer BBQs) I can imagine eating this with a nice chicken pattie... YUM Ingredients •2 small zucchini, cut into quarters. •1 red capsicum, de-seeded and cut into 6 wedges. •90 g (3 oz) button mushrooms. •3 tbsp olive oil. •1 tbsp balsamic vinegar. •Salt and freshly ground black pepper. •20 basil leaves, thinly sliced. Place all of the prepared vegetables in a bowl. Add the olive oil, vinegar, salt and pepper and toss well. Place vegetables onto a hot barbecue and cook for 20–30 minutes. Turn the vegetables regularly and add more oil if needed. When all the vegetables are tender and golden, pile them onto a platter. Sprinkle basil on top and drizzle on a little extra olive oil if it looks dry.