Zucchini LoveFest

Lightening has asked for zucchini recipes for her Zucchini LoveFest. I'm very interested in what she ends up with as my zucchinis are trying very hard to be everything they could (I think one of the plants isn't too healthy). However, I do have a favourite recipe, thanks to my friend Helen, who served this over lunch one day.

Roasted Vegetable Salad

1 medium sized eggplant
3 zucchinis (or a large homegrown one)
2 red capsicums
balsamic vinegar, danish feta cheese & toasted pine nuts to serve

Slice the zucchinis and eggplant lengthways, about 1cm thick. Heat a non stick pan (or your bbq plate). Brush the vegetables with olive oil and cook until nicely coloured, then brush the side facing up with oil and turn to cook the other side. Remove from pan to a plate and continue until it's all cooked.
Meahwhile, slice the 'cheeks' off the red capsicum and lay skin side up under a hot griller until the skin goes black. Remove to a plate and cover with plastic wrap until cooled and the skins are easy to remove.

Slice all the vegetables into strips of about 1cm. I do the zucchini and eggplant on an angle and the capsicum longways.

Layer onto a serving platter so that the vegies are all evenly mixed. Top with a little drizzle of balsamic vinegar, crumbled feta and sprinkle pine nuts over the top.