2 small courgettes
1 yellow pepper
1 red pepper
1 bulb fennel
2 tbsp vegetable oil 200g feta cheese
2 tbsp olive oil
2 tbsp balsamic vinegar 1 tsp chopped fresh parsley Black pepper
1) Wash and cut the vegetables into rough chunks. Sprinkle with vegetable oil and place on the grill, turning, until charred and softened – this will take three to four minutes for the aubergine, courgettes and peppers, and around five to six minutes for the fennel. Remove to a large serving dish. 2) Mix the balsamic vinegar and olive oil together, pour it over the vegetables, sprinkle with the feta, parsley and pepper and serve.