My mum’s most frequently made summer dish! Let’s give it up for veggie power!
Jot it down:
Feeds approx.: 8-10 people
Ingredients:
- 6 medium sized aubergines cut into 2-3cm pieces
- 6 dark green courgettes cut into 1cm thick strips
- 1 or 2 red peppers cut into 1cm thick strips
- 3 large carrots cut into 1cm thick strips
- Olive oil for spraying
- Grated Feta cheese (amount should cover the whole platter of vegetables)
- Salt and Pepper according to taste
- Balsamic glaze
Dressing:
- 1/4 cup of English mustard
- 1/4 cup of honey
- 1/4 cup of balsamic vinegar
- 1 ½ tsp. salt
- 1/8 cup of olive oil
Method:
In a bowl spray all cut vegetables and mix with your hands to cover evenly. Season the vegetables with good quality salt and pepper. Pour into an oven tray and cook for 45 -60 minutes on 180˚ or until cooked through. Place them onto a platter either when hot or cold. Pour the prepared dressing and mix evenly. Add the grated Feta cheese on the top and squeeze some Balsamic glaze over the cheese for added effect.
Voilà
