Kato Balsamic Dressing

 

Warm Chargrilled Vegetable Salad with Kato Balsamic Dressing

 

4 baby eggplants

 

5 plum tomatoes 

 

2 red bell peppers

 

1 green bell pepper

 

2 zucchini

 

1 tbsp of olive oil

 

½ cup of feta cheese, cubed

 

½ cup pitted kalamata olives

 

1 garlic clove finely chopped

 

3 tsp of baby capers rinsed and drained

 

4 tbsp Kato Balsamic Dressing 

 

Cut the eggplants and tomatoes in half lengthways. Cut the red and green peppers in half lengthways, remove the seeds and cut each half into three pieces. Thinly slice the zucchini on the diagonal.

 

Preheat a chargrill pan to hot. Add olive oil and cook a quarter of the vegetable (cook the tomatoes cut side down first) for 2-3 minutes, or until marked and golden. Place in a large bowl.

 

Cook the remaining vegetable in batches until tender, adding more oil if needed. 

After cooking toss the vegetables and transfer to serving platter

Combine feta, olives, garlic, capers and Kato Balsamic Dressing. Sprinkle over the salad. 

 

Serve warm or cold 

 

Serves 4-6