Grilled Mediterranean Vegetables with Herb Oil

Ingredients

• 1 zucchini
• 1 eggplant
• 2 red bell peppers
• 200 g cherry tomatoes
• 100 g feta
• Handful fresh basil
• 6 tbsp olive oil (for the herb oil)
• 2 tbsp olive oil (for brushing)
• 2 cloves garlic, finely chopped
• 1 tsp dried rosemary
• 1 tsp dried thyme
• 1 tsp dried oregano
• Juice of half a lemon
• Salt and pepper to taste
• Crusty bread, to serve

Instructions

1. 1

   Make the herb oil: mix 6 tbsp olive oil with the garlic, rosemary, thyme, oregano, lemon juice and a generous pinch of salt and pepper. Set aside.Slice the zucchini and eggplant into rounds about 1 cm thick. Cut the bell peppers into wide strips and halve the cherry tomatoes.Lightly brush the vegetable slices with olive oil and season with salt and pepper.Heat the grill pan over medium-high heat until it's very hot. Place the vegetables in batches in the pan so they don't overlap.Grill the zucchini and eggplant 3 to 4 minutes per side. The pepper strips need 2 to 3 minutes per side. Only turn them when they release easily from the pan.Arrange the grilled vegetables on a large platter. Briefly sauté the cherry tomatoes (1 to 2 minutes) in the still-hot grill pan until they just begin to blister.Distribute the tomatoes over the platter and drizzle the herb oil generously over all the vegetables.Garnish with crumbled feta, fresh basil leaves and, if desired, an extra drizzle of olive oil. Serve immediately or at room temperature with crusty bread.