Griddled seasonal vegetables with goat's curd
Overview
Prep time
15 mins
Cook time
20 mins
Serves
4
Ingredients
vegetable oil, for frying
2 red romero (also called romano) peppers, halved lengthways
1 aubergine, cut into 1cm slices
1 large courgette, cut into 1cm slices (if you're using a round variety of courgettes, cut into wedges)
4 large spring onions (bulbous ones if you can get them), trimmed and halved crossways
2 tbsp extra-virgin olive oil
a few sprigs of oregano or marjoram, leaves picked
4 tbsp goat's curd or ricotta
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