Vegetables - Meditterranean Style |
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Prep Time: 120 Minutes Cook Time: 0 Minutes |
Ready In: 120 Minutes Servings: 6 |
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I love a medley of vegetables that look like an edible bouquet on the table and taste oh! so good together with flavours and tastes mingling so mesmerisingly. This one's really special. Ingredients:
1 eggplant, cut lengthways into thin slices and sprinkled with salt to take out the bitterness,then rinsed and d |
1 tablespoon salt |
250 g cherry tomatoes |
1 tablespoon olive oil |
1 medium red pepper, halved |
1 small green pepper, halved |
1/3 cup fresh basil leaf, shredded |
2 medium zucchini, sliced |
90 g button mushrooms, halved |
2 tablespoons chopped oregano, fresh leaves (i use 1 tblsp dried) |
2 tablespoons balsamic vinegar |
1 tablespoon olive oil, extra (optional) |
Directions:
1. Preheat oven to 180C (350F).
2. Place the eggplant slices in a single layer in a baking tray which has been brushed with oil (I use a non-stick tray so omit the oil) Make cross slits on each tomato and place them with the eggplant slices.
3. Now brush them with a little oil and bake for 10 mins.
4. Cool.
5. Cut the eggplant into strips.
6. Deseed the peppers and grill until the skin is black and then wrap in a damp cloth until cool.
7. Rub the skin off and chop.
8. Keep the zucchini slices in a bowl and cover with boiling water for 1 minute.
9. Drain and dip in cold water.
10. Drain again.
11. Now combine all vegetables and the herbs in a big serving bowl and sprinkle the balsamic vinegar and the olive oil over and toss well.
12. Keep standing for 1 hour for them to get acquainted.
13. Serve at room temperature.
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