Side dish - Tomato basil salad

Serves 4


3 ripe tomatoes, thinly sliced

2 baby eggplants, thinly sliced

1 zucchini, thinly sliced

150g mozzarella ball cheese, reduced fat thinly sliced

1 tablespoon balsamic vinegar

2 tablespoons olive oil

½ cup fresh basil, roughly torn

Cooking instructions

  1. Preheat oven to 200°C.
  2. Place eggplant and zucchini on non stick tray and baked until cooked and slightly crispy. Set aside to cool. 
  3.  Arrange sliced tomato, cheese and cooled vegetables in layer on a plate.
  4. Sprinkle over vinegar and olive oil and basil. Serve cold.


Nutrition Information per serve (230g)

Energy - 961kj

Protein - 13.9g

Total fat - 16.2g

Saturated Fat - 5.8g

Carbohydrate - 4.6g

Sodium - 230mg 


*may contain gluten

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