Chargrilled Zucchini, Eggplant and Goats Cheese Salad

We have had an abundance of eggplants and zucchinis from our garden so far this summer, so this salad has been a popular one.

Chargrilled Zucchini, Eggplant and Goats Cheese Salad - from Notebook magazine February 2009

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 tsp cumin seeds
1 bunch mint, leaves picked
100g goat's cheese, crumbled
1/2 cup (80g) toasted pine nuts
1 tbs red wine 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.