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.   … [Read more...]