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INGREDIENTS:
2 zucchini, sliced diagonally
200g button mushrooms, quartered
400g can Edgell Red Kidney Beans, no added salt, drained
10 yellow grape tomatoes, halved
1 tablespoon oil
1 ½ tablespoons vinegar
1 tablespoon barbecue sauce
METHOD:
1. Cook zucchini slices and mushrooms on a preheated barbecue grill or char-grill plate until softened.
2. Arrange zucchini, mushrooms, drained Edgell Red Kidney Beans and tomatoes on a serving plate.
3. Combine dressing ingredients together and drizzle over salad when ready to serve and garnish with baby basil leaves.
SERVES: 4
PREPARATION TIME: 5 minutes
COOKING TIME: 10 minutes
TIP: If yellow grape tomatoes are unavailable use red ones or yellow capsicum.
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