Griddled seasonal vegetables with goat’s curd

Name: Griddled seasonal vegetables with goat’s curd
Total time: 35 min
Ingredients: vegetable oil, for frying; 2 red romero (also called romano) peppers, halved lengthways; 1 aubergine, cut into 1cm slices; 1 large courgette, cut into 1cm slices (if you’re using a round variety of courgettes, cut into wedges); 4 large spring onions (bulbous ones if you can get them), trimmed and halved crossways; 2 tbsp extra-virgin olive oil; a few sprigs of oregano or marjoram, leaves picked; 4 tbsp goat’s curd or ricotta

www.telegraph.co.uk

Veggies shine in this versatile dish, perfect as a starter or main. Swap goat’s curd for ricotta or labneh if needed

View Original

Share this recipe:

Ingredients

vegetable oil, for frying
2 red romero (also called romano) peppers, halved lengthways
1 aubergine, cut into 1cm slices
1 large courgette, cut into 1cm slices (if you’re using a round variety of courgettes, cut into wedges)
4 large spring onions (bulbous ones if you can get them), trimmed and halved crossways
2 tbsp extra-virgin olive oil
a few sprigs of oregano or marjoram, leaves picked
4 tbsp goat’s curd or ricotta