Recipe - Grilled Vegetables With Oregano Oil

100 ml Olive oil
1 small Aubergine; cut in half
; lengthways then
; each half cut in 6
1 lg Red pepper; peeled, seeded
and
; cut in 4 lengthways
1 lg Mozzarella; cut or sliced up into four
2 small Courgettes; cut or sliced up each in 6
on
; the bias
1 Lemon; juice of
Salt and freshly ground
black pepper

GARNISH
20 Leaves of opal basil
1 bn Rocket; washed and shredded
10 Green and 10 black olives;
stoned
10 Sundried tomatoes; shredded
Zest and juice of 1 lemon

Mix separately all of the vegetables and mozzarella with half of the olive
oil.

Heat a grill pan until it reaches smoking point. Grill the aubergines,
peppers and courgettes for one and a half minutes each side. Wipe the pan
out and grill the mozzarella for 30 seconds. Put them all on a small tray
with the remaining olive oil and the shredded opal basil. Mix the rocket,
olives and dried tomatoes together with the lemon zest and juice.

Plate the vegetables and mozzarella, sprinkle the rocket mixture over and
scatter the basil leaves around then serve.

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