I’m not entirely sure that calling this a salad is the right thing to do. I will though, for want of a better idea. Salad being a concept that has been on my mind today. My original plan was to have grlic calamari and prawns with a green salad. Then I discovered shortly before dinner time that I was bereft of green salad ingredients. So I was forced to improvise with what I had. This was born of a memory of a capsicum dish my mother-in-law made many years ago for my brother-in-law’s engagement party.
Capsicum, Eggplant and Zucchini Salad
1 eggplant, sliced lengthways
1 zucchini, sliced lengthways
1 red capsicum, cored
1 green capsicum, cored
olive oil
3 cloves garlic
6 anchovies
1 tin tomatoes with sliced olives
- Preheat oven to 180 degrees
- Chargrill vegetables until browned and remove skins from capsicum. Cut vegetables into bite sized chunks.
- Place vegetables in baking dish and sprinle with a little more olive oil. Crush and peel garlic and scatter over top along with anchovies. To with tomatoes
- Bake until liquid has reduced into a thick sauce (about 45 minutes).
- Can be served hot or cold but best at room temperature.
I’d call the veggie part a “bake” but whatever it’s called, it’s all good! How did you cook the seafood?
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I guess it really is a bake Nate. Just served at room temperature. It was definitely good. The seafood was tossed with big chunks of garlic and chopped parsley. Then I tossed it round in a hot pan with some olive oil for a couple of minutes.
Oh yum! I wouldn’t have thought to add the anchovies. The seafood would be a perfect companion to the salad.
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By the time it’s cooked Docwitch, you wouldn’t even know it had anchovies. They just add a little zing.
This looks delicious! I will search for an eggplant this weekend.