Grilled Vegetable and Potato Salad

Preparation:   15 minutes

Cooking:   10 minutes

Serves 4

1 small zucchini, sliced

1 red capsicum, cut into squares

3 baby eggplants, sliced

3 Ruby Lou potatoes, par-boiled and sliced

1 small red onion, sliced

1 lemon, juiced



1 clove garlic, crushed

Freshly ground black pepper

2 tblspn chopped fresh parsley

3 tblspn olive oil


Combine marinade ingredients in a jar. Shake well to mix. Place vegetables in a

large bowl.  Add marinade and toss to coat. Preheat a non-stick frying pan and

spray with a little oil. Drain marinade from vegetables. Add to hot pan. Sauté until

tender. Place on a large serving platter. Drizzle with leftover marinade and lemon

juice. Serve immediately.