"Not only a lovely salad to serve, but another great way to use those zucchini up!
Light Dressing could be used for a lower fat version."
red onion, sliced into wedges
zucchini, thinly sliced lengthways
garlic clove, finely chopped
roasted red peppers, slices sliced
punnet yellow grape tomatoes, halved
fresh basil, finely chopped
shaved parmesan cheese
Heat the oil in a pan or on a preheated BBQ and cook onion and zucchini for 2-3 minutes each side or until tender. Remove the oinion and zucchini to a large bowl and add garlic to the pan stirring through for a few minutes until heated throguh, being careful not to burn the garlic.Add garlic to the bowl with the onions and zucchini.
Add the capsicum, tomatoes, basil and dressing to the bowl that has he onion, zucchini and garlic and toss to coat. Refrigerate for 10 minutes.
Arrange salad on serving plates and sprinkle with parmesan.