Mediterranean marinated salad


  • 1 eggplant, cut into 1 cm thick slices
  • 1 red capsicum, quartered lengthwise and seeded
  • 1 yellow capsicum, quartered lengthwise and seeded
  • 4 baby zucchini, halved lengthwise
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, crushed
  • 4 canned anchovy fillets, drained and finely chopped
  • 2 tablespoons very finely chopped fresh rosemary
  • salt and pepper
  • sprigs of fresh rosemary to garnish (optional)
  • Honey mustard dressing
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1 teaspoon dijon mustard


  1. Preheat the oven to 200°C.
  2. Lay the eggplant slices in a single layer in a large roasting pan.
  3. Arrange the capsicums and zucchini around the eggplants, placing them cut sides up.
  4. Brush the vegetables lightly with the oil.
  5. Scatter the garlic, anchovies and chopped rosemary over the vegetables, and add seasoning to taste.
  6. Roast the vegetables for 25–30 minutes.
  7. Cover the vegetables with foil and roast for a further 10–15 minutes or until they are tender.
  8. Transfer the cooked vegetables to a large dish, layering them neatly, then drizzle the cooking juices over them.
  9. Whisk the dressing ingredients together and pour over the vegetables.
  10. Cover and leave to cool completely, then put the vegetable salad in the fridge to marinate for at least 4 hours.
  11. Remove the salad from the fridge 1 hour before serving so it can return to cool room temperature.
  12. Garnish with sprigs of rosemary, if you wish.

Serves 4
Preparation: 15 minutes, plus cooling and at least 4 hours marinating and 1 hour resting
Cooking: about 45 minutes

Source: Amazing Vegetables
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