Fire Roasted Ratatouille Salad with Crumbled Goats Cheese, Capers and Olives
Serves: 4
Chef Top Tip
"Ratatouille sometimes fails to deliver if the vegetables are overcooked and mushy. In this salad version, ideal for a warm summer salad or BBQ side dish, the barbecued vegetables are kept slightly crunchy to retain bite and flavour. The capers and the tangy dressing add a little piquancy, to round the vegetables off wonderfully well."
Ingredients
- 1 aubergine
- 2 medium courgettes
- 2 red peppers
- 3 ripe firm tomatoes
- 1 medium onion
- 4 tbsp olive oil
- 2 garlic cloves, crushed
- 2 tbsp red wine vinegar
- 2 tsp baby capers, rinsed & drained
- 100g firm goats cheese, coarsely crumbled
- 50g black olives
- Fresh basil leaves to finish
Method
- Slice the aubergine and courgettes into 1cm rounds.
- Halve and seed the peppers, halve the tomatoes and onion.
- Reserve half the olive oil, using the rest to brush over the vegetables.
- Cook the vegetables on a hot BBQ or char-grill for 15 minutes, until just tender and slightly blackened.
- Place the tomatoes and peppers in a plastic bag and tie it up, leave for 5 minutes to loosen their skins, then peel them and cut into thick strips.
- Slice the onion halves, so that the slices separate into strips.
- Place all the vegetables in a serving bowl.
- In another bowl mix the vinegar, remaining oil and garlic together, along with the capers and olives.
- Pour over the vegetables, gently tossing together; scatter over the crumbled goats cheese and basil then serve immediately.
All products marked in bold are available to purchase through Vegetarian Express.