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Grilled aubergine and vegetable salad with pesto and Goats` cheese bruscetta
Serves:
Ingredients
For the grilled vegetables
- 1 carrot, peeled and diced
- 1 red pepper, deseeded and diced
- 1 small aubergine, diced
- 1 red onion, sliced
- 2 tbsp olive oil
- Few sprigs fresh thyme, chopped
- ½ tsp vegetable stock granules (Knorr)
- Fresh seasoning
You will also need
- 1 small baguette, sliced into 4 thick slices
- 1 peppered Gozitian cheese
- 2 handfuls mixed salad leaves
- 2 tbsp green pesto
- 1 tbsp balsamic vinegar
Method
Start this recipe by placing all the ingredients for the grilled vegetables on a large baking tray. Using your hands, toss the ingredients together coating well in the oil, then season with salt and pepper. Bake in the oven at 200`c for 30-40 minutes, until golden and cooked trough. Meanwhile, place the 4 slices of baguette on a baking tray and cook on one side. Remove from the oven and turn onto their opposite side. Slice the peppered cheese into 4 slices horizontally and place a piece onto each baguette slice. Toast under a hot grill for a 1-2 minutes until golden brown. Finally put the dish together. Place the salad leaves in a large bowl with the pesto and balsamic vinegar. Season well with salt and pepper and toss together well. Serve into 2 deep salad bowls and spoon over the grilled aubergines and vegetables. Finally top of each salad with 2 pieces of goats` cheese bruscetta and serve whilst still hot.
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