AuthorJanella
½ -1 cup olive oil
½ red capsicum, deseeded and quartered
½ green capsicum, deseeded and quartered
½ yellow capsicum, deseeded and quartered
½ eggplant, big dice
1 zucchini, sliced lengthways
1 knob garlic, skin left on
Sea salt and pepper
½ cup pine nuts, toasted
1 tsp fresh oregano leaves
1 cup fresh basil leaves
1 cup fresh Italian parsley, roughly chopped
½ cup black olives, pitted
1 cup goats feta, marinated
½ tbsp capers
Extra olive or walnut oil to drizzle
Balsamic vinegar
1
In a hot pan heat pine nut and garlic on BBQ or stove top.
3
Cut up eggplant, zucchini, capsicums and dress in a bowl with olive oil, salt, pepper. Cook on BBQ until charred.
5
Once charred vegetables are cooked, cut up and mix in a salad bowl. Add capers, olives, herbs, feta, pine nuts, balsamic vinegar and drizzle with olive oil.
Cut on the diagonal in 3cm pieces.
Serves 4
Ingredients
½ -1 cup olive oil
½ red capsicum, deseeded and quartered
½ green capsicum, deseeded and quartered
½ yellow capsicum, deseeded and quartered
½ eggplant, big dice
1 zucchini, sliced lengthways
1 knob garlic, skin left on
Sea salt and pepper
½ cup pine nuts, toasted
1 tsp fresh oregano leaves
1 cup fresh basil leaves
1 cup fresh Italian parsley, roughly chopped
½ cup black olives, pitted
1 cup goats feta, marinated
½ tbsp capers
Extra olive or walnut oil to drizzle
Balsamic vinegar
Directions
1
In a hot pan heat pine nut and garlic on BBQ or stove top.
3
Cut up eggplant, zucchini, capsicums and dress in a bowl with olive oil, salt, pepper. Cook on BBQ until charred.
5
Once charred vegetables are cooked, cut up and mix in a salad bowl. Add capers, olives, herbs, feta, pine nuts, balsamic vinegar and drizzle with olive oil.
Notes
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