Zucchini And Eggplant Salad - GF, DF, Vegan

Ingredients

1 medium eggplant

1 medium zucchini

1 medium capsicum

1/8 cup finely chopped corriander

1/4 cup lime, corriander and ginger dressing

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1. Grease approximatly a 35cm tray and preheat the oven to 180C

2. Cut zucchini and eggplant and place on tray, then place in oven till cooked through

3. Once cooked place in a bowl and mix with small strips of capsican

4. Sprinkle corriander on top and pour over dressing