Serves 4
- 1 eggplant, sliced into about 0.5 cm thick rounds
- 1kg small yellow beetroots ( red are fine if these are difficult to find) well rinsed and scrubbed clean
- A good pinch of salt and freshly ground black pepper
- 2 red peppers, sliced in half, seeds removed and cut into eighths
- 12 very ripe little tomatoes
- 1 small bunch marjoram, leaves only
- 3 tbsp extra-virgin olive oil
- 1/2 tbsp red-wine vinegar
- 1 small bunch basil, leaves only
- 1 small bunch mint, leaves only
- Turn your grill to high and grill the slices of eggplant – you need not salt them first.
- Cook on both sides until golden-brown. Make sure they are DONE!
- Remove and set aside.
- Heat the oven to 180C/350F
- Put the beets into a roasting pan, season with salt and pepper and drizzle over a little of the olive oil.
- Cover with foil and place on the middle shelf of the oven.
- Roast for three-quarters of an hour or until the beets start to become tender.
- Add the sliced peppers and little tomatoes, scatter over the marjoram, and roast for a further 45 minutes, by which time all the vegetables should be tender.
- Remove from the oven and, while warm, combine with the eggplant, tear the herbs roughly and add to the salad.
- Then, drizzle over the rest of the oil and the vinegar and toss together really well.