Adapted from http://www.taste.com.au/recipes/21507/eggplant+zucchini+and+goats+cheese…
Ingredients
1 large eggplant, trimmed, cut into 1cm-thick slices
3 zucchini, trimmed, thinly sliced lengthways
2 red capsicums, quartered, seeded
olive oil spray
2 tsp cumin seeds
1 bunch mint, leaves picked
100g goat’s cheese, crumbled
1/2 cup (80g) toasted pine nuts
1 tbs sherry vinegar
1 tsp dijon mustard
Method
Step 1
Preheat a barbecue or char-grill pan on high. Spray the eggplant, zucchini and capsicum with olive oil and sprinkle with cumin seeds. Season with salt and pepper. Add a quarter of the vegetables to the grill and cook for 1-2 minutes each side or until charred and tender. Transfer to a bowl. Repeat in 3 more batches with remaining vegetables.
Step 2
Add the mint, goat’s cheese and pine nuts and gently toss to combine. Place on serving plates. Whisk the vinegar and dijon mustard. Drizzle over the salad.