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Ingredients
- 4 slender eggplants (aubergines), cut in half and then halved lengthways
- 1 red capsicum (pepper), halved, thickly sliced
- 4 small zucchini (courgettes), cut in half widthways and then halved lengthways
- 80 ml (2 1/2 fl oz/ 1/3 cup) olive oil
- 2 garlic cloves, crushed
- 200 g (7 oz) haloumi cheese, thinly sliced
- 150 g (5 1/2 oz) baby English spinach leaves, trimmed
- 1 tablespoon balsamic vinegar
Method
1. Preheat the oven to 220°C (425°F/ Gas 7). Place the vegetables in a large bowl, add 60 ml (2 fl oz/1/4 cup) of the olive oil and the garlic, season and toss well to combine. Place the vegetables in an ovenproof dish in a single layer. Roast for 20-30 minutes, or until tender and browned around the edges.
2. Meanwhile, cook the haloumi slices on a hot, lightly oiled barbecue grill plate or flat plate for 1-2 minutes each side.
3. Top the spinach with the roast vegetables and haloumi. Whisk together the remaining oil and vinegar to make a dressing.
