Mediterranean vegetables (Serves 2)

Deb September 16, 2006

Serve these with fish, chicken, steak or roasts.

  • 2 medium sized zucchinis
  • about ½ a red capsicum
  • 1 medium sized eggplant
  • 2 Tablespoons extra virgin olive oil
  • 1 teaspoon Italian-style dried herbs
  • ¾ teaspoon sea salt
  • handful of grated mozzarella cheese
  • OR sliced mozzarella
  • OR grated Tasty cheese

Cut up the zucchini and capsicum and put into a medium sized bowl. Add the oil and stir till they’re all coated. Cut up the eggplant and add that, and stir again, till the eggplant soaks up all the surplus oil. If the eggplant looks a bit dry, add some more oil and mix again. Add the herbs and salt and mix again. Put into a baking tin and spread evenly along the bottom.

Turn the grill on. Grill for about 5 mins, till the first side is starting to brown. Turn everything over and grill another 5 mins, till the 2nd side is starting to brown. Turn again and scatter a handful of cheese over the top.

Grill again till the cheese is golden brown