Whipped Oregano Cheese with Roasted Vegetables
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Eggplant (aubergine), zucchini (courgette), capsicum (bell pepper) – the vegetable trinity of summer. They are the stars of this easy dish, given a wow factor by the whipped cheese. Creamy, soft queso blanco is best but if you don’t have a Spanish grocer handy, feta is a worthy substitute. Adding cheese to this dish gives it a cohesive deliciousness.
Recipe details
Serves: Recipe for 4.
Protein: Vegetarian
Ingredients
2 eggplants (aubergines)
2 red capsicums (bell peppers)
2 long green peppers, chopped
2 red onions, chopped
2 zucchini (courgettes), chopped
50 ml (1¾ fl oz) grape seed oil
60 ml (2 fl oz/¼ cup) Pedro Ximenez vinegar or a nice red-wine vinegar
40 ml (1¼ fl oz) olive oil
1 teaspoon salt
1 teaspoon paprika for dusting
Method
Whipped oregano cheese
180 g (6½ oz) white cheese (queso blanco, or feta is acceptable)
1 bunch oregano, leaves picked and finely shredded (reserve a few pinches to garnish)
½ bunch thyme, leaves picked and finely chopped
40 ml (1¼ fl oz) olive oil
juice of 3 limes