Think veggies are a boring side dish? Oh, please…
Serves: 4 Preparation time: 15′ Cooks in: 20′ Ready in: 35′
2 large courgettes, sliced
2 eggplants, sliced
2 onions, sliced
2 long red peppers, sliced
1 green pepper, sliced
1 fennel bulb, sliced
a few spearmint leaves
2 tsp oregano, dried
1 tbsp white vinegar
1 cup extra-virgin olive oil
salt, freshly ground black pepper
Brush vegetables with oil to coat lightly, season with salt and pepper and sprinkle with half oregano. Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat).
Grill vegetables in batches until tender and lightly charred all over, about 8 to 10 minutes. Arrange the vegetables on a platter.
In a bowl mix remaining oil, vinegar, salt, pepper and oregano, drizzle vegetables and sprinkle with spearmint leaves. Serve with fresh cream cheese.
Photo Anastasia Adamaki – Food styling Antonia Kati