Ingredients
This warm summer salad makes a great accompaniment to barbecue
meats (and it seems we have a few more barbecue days in the
pipeline), but is also substantial enough to enjoy on its own.
Stock up on your five-a-day in the most delicious way.
- Olive oil
- 1 aubergine, trimmed
- 2 courgettes, trimmed
- 1 fennel bulb, trimmed
- 2 red peppers
- 8 baby plum tomatoes
- 1tsp fresh oregano (or thyme)
- Chopped 3 thick slices of bread, crusts removed
- 1 clove of garlic
- Peeled handful rocket
- 2tbsp basil
- Roughly chopped Zest of ½ a lemon
- 1-2tsp balsamic vinegar
Method
- Heat the oven to 180C (gas mark 4). Brush 2 baking sheets with a little oil. Cut the aubergines and courgettes into 2cm (3/4 in) dice. Cut the fennel lengthways into 5mm (¼ in) slices. Halve the red peppers, remove seeds and fibre and cut into 2-3cm (3/4 - 1 ¼ in) pieces. Halve the tomatoes.
- Place all vegetables in a bowl, drizzle with a little oil, sprinkle with oregano and season well with salt and freshly ground pepper. Transfer the vegetables to the baking sheets and roast in the oven for 40-50mins, or until cooked, tossing occasionally. Meanwhile, cut the slices of bread into 1cm (1/2in) squares. Heat 2tbsp oil in a frying pan over a medium heat and, when hot, add the whole garlic clove and the bread and toss frequently until the bread is crisp and golden. Drain on kitchen paper and discard the garlic.
- To serve, toss the bread, rocket, basil and lemon zest with the roasted vegetables. Drizzle with a little balsamic vinegar and mix well.
