Chargrilled yabbies, with vegetables, balsamic vinegar and olive oil dressing

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Courtesy Bert Lozey, Rendezvous, Perth, Western Australia

Serves 4


8 yabbies, 120 g each
4 pieces baby zucchini
1 piece eggplant
1/2 red pepper, roasted and skinned
70 ml extra virgin olive oil
50 ml balsamic vinegar
parsley, chopped
20 g basil pesto
assorted salad leaves


Brush split yabbies with olive oil and seasoning.
Cut baby zucchini, eggplant and red peppers lengthways and brush with olive oil.
Toss yabby halves in oil then chargrill, add basil pesto to yabbies.
Chargrill vegetables and place in centre of plate.
Surround with grilled yabbies and salad leaves.
Dress with balsamic vinegar.