No matter if you have always loved to prepare or else you have chosen up it as a spare time activity throughout quarantine, we'd venture a guess that you simply are on the lookout for new recipes to tryout. After all, getting creative at the kitchen is a wonderful and rewarding way to devote time.

We've gathered all of the most lovedand highest rated Eggplant, zucchini and goat's cheese salad in our site. It is the best of the Ideal!

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Ingredients

1 large eggplant, trimmed, cut into 1cm-thick slices
3 zucchini, trimmed, thinly sliced lengthways
2 red capsicums, quartered, seeded
1/4 cup (60ml) extra virgin olive oil
2 teaspoons cumin seeds
1 bunch mint, leaves picked
100g goat's cheese, crumbled
1/2 cup (80g) toasted pine nuts
1 tablespoon sherry vinegar
Char-grilled crusty bread, to serve

Method

Step 1 Preheat a barbecue or char-grill pan on high. Brush the eggplant, zucchini and capsicum with 2 tablespoonfuls of the oil and sprinkle with cumin seeds. Season with salt and pepper. Add a quarter of the vegetables to the grill and cook for 1-2 minutes each side or until charred and tender. Transfer to a bowl. Repeat in 3 more batches with remaining vegetables.
Step 2 Add the mint, goat's cheese and pine nuts and gently toss to combine. Place on serving plates. Whisk the vinegar and remaining oil in a bowl. Drizzle over the salad. Serve with char-grilled crusty bread, if desired.

Eggplant, zucchini and goat's cheese salad

How to make Eggplant, zucchini and goat's cheese salad

Ingredients

Method