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Roasted Green Peppers with Simple Vinaigrette

Roasted Green Peppers
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Roasted Green Peppers
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Ingredients
Servings:
Instructions
  1. Preheat an oven to 200°C.
  2. Place the peppers onto a baking dish. Drizzle with some olive oil. Roast in the preheated oven until the skins are nicely blackened, about 30 minutes.
  3. Turn the peppers once halfway through to ensure even cooking. Don't overcook the peppers.
  4. Meanwhile, whisk together the olive oil, vinegar, salt, pepper and garlic in a bowl; set aside.
  5. Take the baking dish out of the oven. Pour the vinaigrette over the hot peppers. Serve immediately with some bread or refrigerate for later use.
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Butterflied roasted eggplant salad

Butterflied roasted eggplant salad
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Butterflied roasted eggplant salad
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Ingredients
Servings:
Instructions
  1. Heat the oven to 190°C. Rinse the eggplant under cool running water, then pat dry with a clean kitchen towel.Place the eggplant onto the baking sheet and prick in several places using a fork. Bake until incredibly tender and the skin is wrinkly, 45 minutes to 1 hour. Cool 10 to 15 minutes until easily handled.
  2. In the meantime combine the tomatoes, garlic, chopped thyme, salt and pepper, drizzle with some olive oil. Allow to stand for half an hour before serving.
  3. Holding the stem in place, butterfly the eggplant so it opens almost like a panel, with the flesh totally exposed. Score the flesh crosswise.
  4. Top with the roasted tomatoes then with the crumbled feta. Garnish the eggplant with parsley. Drizzle over a little olive oil. Serve with some pitta bread on the side.
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