2 red peppers
4 chopped vine tomatoes
3 medium eggplant/aubergines, cut into chunks, or 15 small, halved
6 tbsp extra-virgin olive oil
1 tsp cinnamon
200g green beans, blanched
100g mixed olives
200g feta cheese, drained and crumbled
handful parsley, roughly chopped
For the dressing
1 tbsp garlic infused oil
1 tbsp chopped basil
1 tbsp lemon juice
4 tbsp extra-virgin olive oil
Serves - 2
Heat oven to 200C/fan 180C/gas 6. Heat the grill to its highest setting.
Cut the peppers into quarters, then place them, skin-side up, on a baking sheet.
Grill until blackened. Place in a plastic bag, seal, then leave for 5 mins.
When cool enough to handle, scrape skins off, discard, then set the peppers aside.
Place the eggplant on a baking tray, drizzle with olive oil and cinnamon, then season with salt and pepper. Roast until golden and softened – about 25 mins.
Meanwhile, combine all the dressing ingredients and mix well.
To serve, place the eggplant, green beans, tomatoes and peppers on a large serving plate.
Scatter with the feta and pour the dressing over, then finish with the parsley.
Recipe adapted from: Good Food