Eggplant, Zucchini And Goats Cheese Salad

Serve this hearty salad with crusty bread for a light Saturday lunch.

The ingredient of Eggplant Zucchini And Goats Cheese Salad

• 1 large eggplant trimmed cut into 1cm thick slices
• 3 zucchini trimmed thinly sliced lengthways
• 2 red capsicums quartered seeded
• 1 4 cup 60ml extra virgin olive oil
• 2 teaspoons cumin seeds
• 1 bunch mint leaves picked
• 100g goats cheese crumbled
• 1 2 cup 80g toasted pine nuts
• 1 tablespoon sherry vinegar
• char grilled crusty bread to serve

The Instruction of eggplant zucchini and goats cheese salad

• preheat a barbecue or char grill pan on high brush the eggplant zucchini and capsicum with 2 tablespoonfuls of the oil and sprinkle with cumin seeds season with salt and pepper add a quarter of the vegetables to the grill and cook for 1 2 minutes each side or until charred and tender transfer to a bowl repeat in 3 more batches with remaining vegetables
• add the mint goats cheese and pine nuts and gently toss to combine place on serving plates whisk the vinegar and remaining oil in a bowl drizzle over the salad serve with char grilled crusty bread if desired

Nutritions of Eggplant Zucchini And Goats Cheese Salad

calories: 375 23 calories
calories: 34 grams fat
calories: 7 grams saturated fat
calories: 6 grams carbohydrates
calories: 5 grams sugar
calories: n a
calories: 9 grams protein
calories: n a
calories: 100 1 milligrams sodium
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calories: nutritioninformation