Inspired by Mediterranean cooking methods, this salad of roasted vegetables has a rich flavour cut by a piquant dressing. It is one of those any-time salads – ideal for a healthy mid-week meal with lots of crusty bread, some pasta or couscous; good as a dinner-party starter; or delicious with grilled fish, poultry or meat.
Replace the courgettes with 225 g (8 oz) plum tomatoes, halved, and use fresh thyme instead of rosemary. Roast the aubergines and peppers for 30 minutes, then add the tomatoes and roast for a further 15 minutes without covering with foil. * For a vegetarian version, omit the anchovies and add 2 tbsp chopped capers instead.
Aubergines are satisfyingly filling but low in calories – 100 g (3½ oz) contains just 15 kcal. They are renowned for absorbing oil when fried, but cooking them this way keeps the fat content very low. * Rosemary is said to stimulate the nervous and circulatory systems, and soothe the digestive system. * Courgettes provide vitamins B1 and B6. * All of the vegetables in this dish are useful sources of fibre, and they provide lots of vitamins and minerals.
Excellent source of vitamin C. Good source of folate, vitamin A, vitamin B6, vitamin E. Useful source of iron, niacin, potassium, vitamin B12.