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1
Preheat the oven to 425u00b0F or 220u00b0C and lightly oil two large trays.
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2
Top and tail the eggplant and slice it lengthways into six slices.
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3
Halve the unpeeled shallots and the plum tomatoes.
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4
Quarter and de-seed the peppers.
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5
Lay out the eggplant on one tray.
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6
Also put the peppers and shallots-- skin side up-- on the tray.
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7
On the other tray, lay out the zucchini slices and tomatoes, cut side up.
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8
Use a pastry brush to lightly cover all the exposed surfaces of the veggies with a bit of olive oil.
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9
Bake, with the eggplant tray on the higher shel, for about 25 minutes or until all the veggies are cooked.
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10
When you take out the tray, you can peel the peppers if desired.
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11
Either cover them with clingfilm or put them in a paper bag and leave to sweat for about 10 minutes.
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12
The skins should now slide off.
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13
Get a glass serving bowl and lay the eggplant slices in the bottom.
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14
Season with salt and pepper and add the courgettes.
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15
Season again.
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16
Scrape the tomatoes and shallots out of their skins.
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17
Slice the peppers and then combine all three to make the last layer.
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18
Now drain the juices from the tomato baking tray into a bowl.
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19
Add the vinegar, garlic, a pinch of salt and remaining oil to make a dressing.
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20
Pour over the salad and let cool before serving.
