Slow-roasted Eggplant, Capsicum & Courgette with Lemon, Garlic & Herb Oil » The Food Show

Ingredients

• 1 large eggplant, sliced into ½cm-thick rounds
• ½ cup olive oil
• 1 sweet Palermo capsicum, chopped in 3–4cm pieces
• 2 capsicums (red and/or yellow), cored and chopped in 3–4cm pieces
• 3 courgettes, sliced in 1cm-thick rounds
• 2–3 cloves garlic, chopped
• grated zest of 1 lemon
• 1 tbsp chopped rosemary and thyme leaves
• 1–2 tsp chopped oregano and marjoram leaves (optional)
• 50g creamy feta or soft goat’s cheese (optional*)