Serve this for lunch with fresh bread or add some felafel or barbecued meat for a bigger meal.
Cut 1 eggplant and 2 zucchinis lengthways into slices (not too thin) and core and quarter a red and green pepper so that the pieces are relatively flat. Toss the vegetables in olive oil and season with a little salt. Heat a griddle until quite hot and cook the vegetables until just tender and caramelised. If you don’t have a griddle this can be achieved under a hot grill or in a heavy fry-pan. Cut them into equal sized pieces and toss with a drained can of chick peas, crumbled feta cheese to taste, 1 clove of crushed garlic, some sliced fresh parsley, more olive oil and the juice of 1 lemon.
michelle picker cooks 