This salad is perfect for late summer when capsicums, eggplant and courgette (or zucchini) are plentiful in the garden. You can roast them in the oven but I prefer to grill or barbeque them to get those lovely golden brown lines across them. Once cooked you can drizzle them with balsamic vinegar and add sundried tomatoes, olives and feta to make a meal of them or serve them as a vegetable dish. They are delicious piping hot or served at room temperature.
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- Chop zucchini, capsicum, eggplant and mushrooms into bite sized pieces
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- Add a few tablespoons of olive oil and some crushed garlic
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- Grill the vegetables – it is easier to do all of one type together
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- Put the grilled vegetables in a bowl and drizzle liberally with balsamic vinegar
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- Serve with sun-dried tomatoes, olives and feta
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