Grilled Mediterranean vegetable salad with goat’s cheese

Name: Grilled Mediterranean vegetable salad with goat’s cheese
Yield: Serves 4 as a Starter (or 2 As a Main Course)
Ingredients: sea salt; 2 rosemary sprigs; 2 bay leaves; 2 thyme sprigs; 110 g firm goat’s cheese, diced; 1 red onion, peeled; 50 ml balsamic vinegar; 1 aubergine, trimmed; 2 courgettes, trimmed; 100 ml olive oil, plus extra to drizzle; 2 red peppers; 4 garlic cloves, peeled

Preparation info

Serves
4
as a Starter

Difficulty
Easy

Appears in

Gourmet Food for a Fiver

By Jason Atherton

Published 2010

About

THIS DISH IS GREAT ON A LAZY HOT SUMMER’S DAY, WHEN YOU CAN JUST PLUNK IT ON THE TABLE FOR EVERYONE TO ENJOY. IT IS REALLY IMPORTANT TO MAKE IT IN ADVANCE, SO THAT THE VEGETABLES HAVE TIME TO MARINATE IN THEIR OWN JUICES.

Ingredients

2 red peppers
4 garlic cloves, peeled
100 ml olive oil, plus extra to drizzle

Starter
Main course
Summer
Vegetarian
Gluten-free

Method

Hold each red pepper on a fork over a gas flame or place under a hot grill and turn occasionally until the skin blisters and blackens all over. Place in a bowl, cover tightly with cling film and leave to steam for 3-5 minutes. Peel off the skins, then cut the peppers in half and remove the core and seeds. Cut each half into 3 or 4 pieces and place in a deep rectangular d