Grilled vegetable salad nicoise

Grilled vegetable salad nicoise

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This quick and easy take on the classic salad nicoise is just the thing for lunch on the run.

The ingredient of Grilled vegetable salad nicoise

  1. 6 vine-ripened tomatoes, cut into wedges
  2. 1 small red onion, cut into thin wedges
  3. 1 red capsicum, halved, deseeded, cut lengthways into 1cm-thick slices
  4. 1 garlic clove, finely chopped
  5. olive oil cooking spray
  6. 4 eggs, at room temperature
  7. 175g green beans, trimmed, chopped
  8. 1/2 cup kalamata olives or black olives
  9. 2 x 185g cans tuna in brine, well drained, flaked
  10. lemon wedges, to serve

The instruction how to make Grilled vegetable salad nicoise

  1. Preheat grill on high heat. Place tomatoes, onion and capsicum onto grill tray. Sprinkle with garlic, and salt and pepper. Spray with oil. Grill vegetables, turning, for 8 minutes or until tender.
  2. Place eggs into a saucepan of cold water. Bring to the boil over medium heat. Reduce heat to medium-low. Simmer for 6 minutes. Cool under cold water. Peel eggs. Cut into quarters, lengthways.
  3. Cook beans in a saucepan of boiling water for 2 to 3 minutes or until just crisp. Refresh in cold water. Drain well.
  4. Arrange vegetables, beans, olives, tuna and eggs in bowls. Season with salt and pepper. Drizzle with lemon juice. Serve.

Nutritions of Grilled vegetable salad nicoise

fatContent: 250.711 calories
saturatedFatContent: 8.5 grams fat
carbohydrateContent: 2.3 grams saturated fat
sugarContent: 13.6 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 26.3 grams protein
sodiumContent: 219 milligrams cholesterol

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