Directions:
- Preheat the oven to 425°F or 220°C and lightly oil two large trays.
- Top and tail the eggplant and slice it lengthways into six slices.
- Halve the unpeeled shallots and the plum tomatoes.
- Quarter and de-seed the peppers.
- Lay out the eggplant on one tray.
- Also put the peppers and shallots- skin side up- on the tray.
- On the other tray, lay out the zucchini slices and tomatoes, cut side up.
- Use a pastry brush to lightly cover all the exposed surfaces of the veggies with a bit of olive oil.
- Bake, with the eggplant tray on the higher shel, for about 25 minutes or until all the veggies are cooked.
- When you take out the tray, you can peel the peppers if desired.
- Either cover them with clingfilm or put them in a paper bag and leave to sweat for about 10 minutes.
- The skins should now slide off.
- Get a glass serving bowl and lay the eggplant slices in the bottom.
- Season with salt and pepper and add the courgettes.
- Season again.
- Scrape the tomatoes and shallots out of their skins.
- Slice the peppers and then combine all three to make the last layer.
- Now drain the juices from the tomato baking tray into a bowl.
- Add the vinegar, garlic, a pinch of salt and remaining oil to make a dressing.
- Pour over the salad and let cool before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 418.61 Kcal (1753 kJ) | ||
| Calories from fat | 220.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.51g | 38% | |
|---|---|---|---|
| Sodium | 31.23mg | 1% | |
| Potassium | 1607.34mg | 34% | |
| Total Carbs | 44.55g | 15% | |
| Sugars | 21.98g | 88% | |
| Dietary Fiber | 11.31g | 45% | |
| Protein | 10.75g | 21% | |
| Vitamin C | 139.1mg | 232% | |
| Iron | 2.8mg | 16% | |
| Calcium | 106.9mg | 11% | |
| Amount Per 100 g | |||
| Calories | 77.47 Kcal (324 kJ) | ||
| Calories from fat | 40.82 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.54g | 38% | |
|---|---|---|---|
| Sodium | 5.78mg | 1% | |
| Potassium | 297.46mg | 34% | |
| Total Carbs | 8.24g | 15% | |
| Sugars | 4.07g | 88% | |
| Dietary Fiber | 2.09g | 45% | |
| Protein | 1.99g | 21% | |
| Vitamin C | 25.7mg | 232% | |
| Iron | 0.5mg | 16% | |
| Calcium | 19.8mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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