In
AuthorJanella
Rating
Yields1 Serving
 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.

BBQ’d Mediterranean Vegetables with Freekeh
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