Vegetable salad
| 500 g | Eggplants, trimmed (Main) |
| 1 | Olive oil |
| 4 | Courgettes, thickly sliced |
| 3 | Red onions, small, cut into wedges |
| 3 | Red peppers, seeds removed |
| 8 | Tomatoes, small, quartered |
| ⅓ cup | Kalamata olives |
Yoghurt dressing
| ½ cup | Sour cream |
| ½ cup | Thick greek yoghurt |
| 1 clove | Garlic, crushed |
| 1 | Lemon, freshly juiced |
| ¼ cup | Fresh basil, chopped |
Directions
- Heat grill on high. Cut eggplant into 2cm thick rounds, brush on both sides with oil and place on an oven tray.
- Grill for 5-8 minutes on each side or until golden brown. Remove from tray and cut into thick batons. Set aside to cool.
- Brush courgette slices with oil, place on an oven tray and grill for 5 minutes on each side or until golden brown. Remove to cool.
- Heat oven to 200C. Cut peppers into coarse chunks, toss in a little oil and place in a roasting pan with red onion wedges.
- Roast for 20 minutes, tossing once during cooking until vegetables are golden brown. Remove to cool.
- To make dressing, blend all ingredients together. Combine all salad ingredients in a serving bowl.
- Season with salt and pepper and toss well. Drizzle with yoghurt dressing to serve.