I miss the sun. I know Melbourne has been unseasonably mild but I am not a winter person at all, and while I dream of warmer places, I find myself drawn to the flavours of the Mediterranean coast. Creamy eggplant, sweet peppers and cool zucchini all roasted together to form a lighter version of ratatouille and then combined with capers, fresh basil, some good olive oil and a splash of balsamic vinegar. Enjoy this as is or add some torn buffalo mozzarella or crumbled feta and crusty bread with a nice glass of red to make a meal out of it.
Roasted Eggplant, Zucchini & Capsicum Salad
2 eggplant, quartered and sliced
2 zucchini, cut into rounds
1 red capsicum, finely sliced
1 red chilli, finely sliced
1 tspn baby capers, rinsed and drained
handful of basil leaves, torn
drizzle of olive oil
drizzle of balsamic vinegar
Preheat the oven to 200C. Combine the eggplant, zucchini, chilli and capsicum and spread them over two baking trays. Spray with oil and roast for 30-40 minutes or until golden, shaking the pan once or twice. Allow the veggies to cool slightly. Arrange the roasted vegetables on a serving platter. Scatter over capers and basil, and sprinkle over a good pinch of salt. Drizzle over olive oil and balsamic vinegar and serve.