Grilled Vegetable Salad with Sweet Chilli & Garlic Poppyseed Dressing

Ingredients
Eggplant
Zucchini
Red Capsicum
Red Onion
Cherry Tomoatoes
Baby Spinach
Extra Virgin Olive Oil

Method

1. Slice all veggies, except baby spinach
2. Sprinkle with salt and sit for 30 minutes
3. Drain off excess water
4. Add Extra Virgin Olive Oil and toss through
5. BBQ or chargrill until a little blackened and cooked
6. Transfer to a large bowl, add washed baby spinach and drizzle with poppyseed dressing.
6. Serve on their own or with a juicy T.Bone

* Hot pasta can be added for a delicious salad or vegetarian meal.