- serves 2 people
- preparation 15 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- ½ small butternut pumpkin (about 350 g), seeded, cut into 5 mm-thick slices
- ½ firm eggplant, cut into 5 mm - thick rounds
- 1 red capsicum, membrane trimmed and cut into 4 cm pieces
- extra-virgin olive oil, for brushing and drizzling
- 60 g baby rocket leaves
- caramelised balsamic vinegar, for drizzling
- 60 g Greek feta, crumbled
Instructions
- Heat a barbecue grill or chargrill pan on medium–high.
- Brush the pumpkin, eggplant and capsicum with a little oil and season with salt and pepper.
- Chargrill the vegetables in batches for 2 minutes on each side or until tender. Transfer to a plate and set aside to cool slightly.
- Place the rocket in a large bowl. Add the vegetables, drizzle with caramelised balsamic vinegar and a little olive oil and toss to coat. Arrange on a platter and scatter with feta.
Photography by Kitti Gould.
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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.
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