Recipe by Neven Maguire who says this roasted vegetable salad makes a perfect lunch with some crusty bread, or with a burger or to accompany a barbeque. He also suggests getting some nice juicy pitted olives.
“You could use a sherry vinegar instead of balsamic. If you use balsamic be sure not to use an old balsamic in dressing. It is too expensive and wasted on a salad. Most of what is available in the shops is five years old and that is fine. I once tasted a fifty year old and then to my surprise a chef in Rome gave me a bottle of it as a present. It is kept carefully in the kitchen and used as an occasional treat."
Serves 4
Ingredients
2 aubergines, cut into 1cm thick lengthways slices
2 red peppers, halved and deseeded
6 unpeeled garlic cloves
3 tablesp. olive oil
2 tablesp. balsamic vinegar
4 scallions, finely sliced
8-10 black olives
large handful basil leaves, shredded
200g Feta cheese
Salt and black pepper
Method
• Preheat the oven to 200C.
• Toss the aubergine slices, red pepper pieces, garlic cloves and 2 tablesp. of the oil together on a baking sheet. Season well. Roast for 20-25 minutes until tender
• Meanwhile, whisk the balsamic vinegar with the remaining tablespoon of oil in a large bowl
• Remove the skin from the pepper, cut into strips and roughly chop the aubergine and squeeze the garlic from their skins. Toss into the dressing with any roasting juices, the scallions,olives and basil. Season to taste.
• Arrange on a large platter or individual serving plates.
• Crumble the feta over and serve at once with crusty bread
SHARING OPTIONS