Grilled vegetables with oregano oil
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | millilitres | Olive oil |
| 1 | small | Aubergine; cut in half |
| ; lengthways then | ||
| ; each half cut in 6 | ||
| 1 | large | Red pepper; peeled, seeded and |
| ; cut in 4 lengthways | ||
| 1 | large | Mozzarella; sliced into four |
| 2 | smalls | Courgettes; sliced each in 6 on |
| ; the bias | ||
| 1 | Lemon; juice of | |
| Salt and freshly ground black pepper | ||
| 20 | Leaves of opal basil | |
| 1 | bunch | Rocket; washed and shredded |
| 10 | Green and 10 black olives; stoned | |
| 10 | Sundried tomatoes; shredded | |
| Zest and juice of 1 lemon | ||
Directions
GARNISH
Mix separately all of the vegetables and mozzarella with half of the olive oil.
Heat a grill pan until it reaches smoking point. Grill the aubergines, peppers and courgettes for one and a half minutes each side. Wipe the pan out and grill the mozzarella for 30 seconds. Put them all on a small tray with the remaining olive oil and the shredded opal basil. Mix the rocket, olives and dried tomatoes together with the lemon zest and juice.
Plate the vegetables and mozzarella, sprinkle the rocket mixture over and scatter the basil leaves around then serve.
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