Recipe supplied by The Australian Mushroom Growers Association.
Brush both sides of mushrooms, eggplant, zucchini and capsicum with olive oil. Season with salt and pepper.
Preheat a barbecue grill on medium-high heat. Barbecue the mushrooms, eggplant and zucchini for 3 minutes on each side or until tender. Transfer to a large heatproof dish. Cover to keep warm.
Barbecue capsicum for 4-5 minutes each side or until tender. Transfer to the dish. Add feta, toss gently to combine.
Arrange salad on serving plates. Drizzle each plate with 2 teaspoons oil, a squeeze of lemon juice and season with salt and pepper. Serve with toasted sourdough.
Makes 4 servings
| Prep Time: | 15 mins |
| Cooking Time: | 20 mins |
| Ready in: | 25 mins |
Suitable for: |
|
| Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1586 kj |
| Calories | 379 kcal |
| Fat | 18.7 g |
| Saturated Fat | 6.2 g |
| Total Carbohydrate | 37.4 g |
| Total Protein | 16.1 g |
| Fibre | 6.1 g |
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