1 large eggplant1 red capsicum1 yellow capsicum1 zucchini2 red onions, cut into wedges250g cherry tomatoes2 tablespoons olive oilsalt and pepper100g baby spinach leaves600g cooked lamb (warm), shredded100g feta, crumbled1 handful basil leaves, torn
2 tablespoons red wine vinegar6 tablespoons olive oil2 garlic cloves, in skins
Tip: For a speedy version, grill the vegetables instead of roasting. Cook for 5 minutes each side and keep an eye on them to ensure they don't burn.
Recipe from Summer TABLE by Jodie Blight.
This makes a wonderful lunch served warm or cold.