Chargrilled Vegetable Salad

  • 0:14 Time to table
  • 10 Portions
  • 230 kcal/p.


  1. Combine oil, garlic, salt and pepper.
  2. Heat chargrill pan, brush lightly with prepared oil. Char grill both sides of vegetables, brushing with prepared oil during cooking. Reserve any remaining oil.
  3. Cook pasta according to directions on packet, drain.
  4. Combine vegetables, pasta and remaining ingredients except pine nuts. Sprinkle pine nuts on top.

Recipe Details

60mLOlive oil 
500grZucchiniCut into 3 to 4 slices lengthways
300grEggplantSliced thickly
500grYellow bell pepperCut into large chunks
250grPasta, plain, fresh 
300grButter bean, canned 
15grBasil, fresh 
30grPine nuts 
500grBUITONI Sugo al Pomodoro (Tomato Coulis Sauce) 


Nutritional Analysis

Nutritional analysis per serving 
Energy (Kj)964
Energy (Kcal)230
Protein (g)7.6
Fats, total (g)9.9
Fats, saturated (g)9.9
Carbohydrate, total (g)30
Sugars (g)8.8
Sodium (mg)315