Roast eggplant, pepper and courgette salad
( SERVES 6 )
- Heat oven to 220 degC. Cut eggplant into 2cm cubes. Cut peppers into coarse chunks. Thickly slice courgettes. Cut onions in wedges. Place all vegetables in a large roasting pan.
- Drizzle vegetables with balsamic vinegar and olive oil, season with salt and pepper, then toss well. Roast for 20 to 30 minutes, tossing once during cooking, until vegetables are golden brown.
- Transfer to a large serving platter to cool. Scatter with mint leaves and serve.
Tip: Whether you're one to observe Easter-based eating practices or not, this vegetarian recipe will make you feel virtuous - it's honest enough to respect many religious traditions of Easter but healthy and appetising enough for anyone in search of a worthy meal.