Ingredients
Cooking Instructions
Download PDFPreheat oven to 200°C, gas mark 6. Heat a griddle pan to a medium-high heat.
Slice the aubergines into 2cm-thick rounds. Peel and halve the red onions. Quarter the capsicums and remove the seeds. Place the onions and capsicums in a large roasting dish. Drizzle over 3 tbsp olive oil and season with 2 tsp salt. Roast for approx. 25-30 minutes until charred. Peel and slice the capsicums once cool.
Grill the aubergine slices until tender and marked, approx. 2-3 minutes per side. Lightly grill the courgette flowers until wilted.
Alternate between slicing and quartering the tomatoes for texture. Allow all the veggies to cool.
For the vinaigrette, whisk together the Dijon mustard, white grape vinegar, fresh lemon juice, 4 tbsp of olive oil, parsley, mixed herbs, ¼ tsp sea salt and ½ tsp freshly ground black pepper. Set aside for 5-10 minutes.
Using a vegetable peeler, peel the courgettes into ribbons.
Arrange the vegetables on a large platter and drizzle with the vinaigrettel. Season with salt and pepper before serving.
