Easy recipe Chargrilled Vegetable Walnut Salad

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about one medium Eggplant, cut into about onecm slices about one medium Sweet Potato, peeled, sliced about one Red Capsicum, seeded, chopped two tbsp Coles Olive Oil four hundred g can Artichokes, drained, halved about one hundred and twenty g pkt Coles Baby Mesclun Salad leaves one quarter cup Walnuts, toasted, chopped about one/two cup Parmesan Cheese, shaved one quarter cup Parsley two tbsp Coles Extra Virgin Olive Oil Place eggplant, sweet potato, capsicum and oil in a large bowl. Toss to coat. Preheat a chargrill on high. Chargrilled Vegetable Walnut Salad. Cook vegetables (Recipes by ingridients vegetables) for three-five mins each side, or until tender and charred. Cook artichokes for about one-two mins each side, or until golden. Transfer to a large bowl, add salad mix, walnuts and parmesan and toss to combine. Transfer salad to a platter and add parsley. Chargrilled Vegetable Walnut Salad. Drizzle with extra virgin olive oil and season. . Chargrilled Vegetable Walnut Salad.