Vegetables - Meditterranean Style

Total Time: 2 hrs 15 mins Preparation Time: 2 hrs Cook Time: 15 mins

Ingredients

• Servings: 6
• 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)

Recipe

• 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.