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1 bunch asparagus, trimmed and halved
1 red capsicum, sliced
1 zucchini, sliced lengthwise
1 small eggplant, sliced
1 red onion, quartered
¼ cup olive oil
2 cloves garlic, finely chopped
1 tbsp oregano leaves
1 bunch rocket
100g feta cheese, crumbled
balsamic vinegar

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Place all of the vegetables in a large bowl with the olive oil, garlic and oregano and toss to combine. Let stand for 15 minutes. Heat a barbecue or char-grill pan over medium heat and cook the vegetables in batches until browned and cooked through. To serve, divide the rocket leaves between two plates, top with the vegetables and feta cheese and drizzle with some olive oil and balsamic vinegar. Serves 2