BBQ MEDITERRANEAN 'COLESLAW'
Trade out your everyday coleslaw for BBQ Mediterranean 'Coleslaw.' Our Mediterranean BBQ 'Coleslaw' includes eggplant, Kalamata olives, zucchini, peppers and more. You'll be the star of the next cookout with the tangy, smoky flavor of BBQ Mediterranean 'Coleslaw.'
Provided by My Food and Family
Categories Home
Time 35m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Place first 3 ingredients in grill basket. Grill 5 min. or until eggplant and zucchini are golden brown, turning occasionally. Remove eggplant and zucchini from grill basket; place on cutting board.
- Grill peppers additional 5 min. or until skins are blistered and charred. Remove from grill; wrap in foil or place in resealable plastic bag. Let stand 10 min. Meanwhile, chop eggplant and zucchini; place in large bowl.
- Remove and discard skins from peppers; cut peppers into thin lengthwise strips. Add to chopped vegetables along with the basil, olives and tomatoes; mix lightly.
- Mix dressing and pesto until blended. Add to vegetable mixture; mix lightly.
Nutrition Facts : Calories 90, Fat 4.5 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 190 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 2 g
CLASSIC HOMEMADE COLESLAW
Forget shop-bought versions and make a homemade slaw. It's an ideal side dish for barbecues or to serve with burgers, salads, sandwiches and more
Provided by Anna Glover
Categories Side dish
Time 15m
Yield Serves 8 as a side
Number Of Ingredients 9
Steps:
- Remove any bruised or damaged outer cabbage leaves. Halve through the stem, and remove the dense core with a sharp knife and discard. Put cut side down onto a chopping board, and slice as finely as you can into thin shreds. You can also do this on a mandoline (you might want to quarter before slicing) or in a food processor with the shredding attachment. Tip into a bowl.
- Grate the carrots on a box grater to coarsely shred, or cut into thin strips using a julienne peeled or the grater attachment on the food processor. Tip into the bowl. Finely slice the onion, and thin as you can, and add to the bowl with the other veg. Add the herbs if using. A mixture is nice if you have some to use up.
- In a jug, whisk the mustard, mayo, yogurt and vinegar. Season well, and taste for sharpness and creamy. Add more vinegar if you like.
- Tip the dressing into the veg bowl, and mix everything together well with a large spoon. Stir so all the veg gets coated lightly in the dressing. Sprinkle with a few pinches of paprika, and serve straight away. Can be covered and chilled for up to 3 days. Mix well before serving.
Nutrition Facts : Calories 105 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 9 grams sugar, Fiber 5 grams fiber, Protein 2 grams protein, Sodium 0.3 milligram of sodium
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