Julie Le Clerc: Late harvest vegetable salad with basil yoghurt dressing

Picture / Carolyn Robertson

Serves 4-6

1 large (500g) eggplant, trimmed
olive oil
4 courgettes, thickly sliced
3 red peppers, seeds removed
3 small red onions, cut in wedges
8 small tomatoes, quartered
1/3 cup Kalamata olives
sea salt and freshly ground black pepper

Yoghurt dressing:

1/2 cup thick plain yoghurt
1/2 cup sour cream
1 clove garlic, crushed
juice 1 lemon
1/4 cup chopped fresh basil

1. Heat grill on high. Cut eggplant into 2cm thick rounds, brush on both sides with oil and place on an oven tray. Grill for 5-8 minutes on each side or until golden brown. Remove from tray and cut into thick batons. Set aside to cool.

2. Brush courgette slices with oil, place on an oven tray and grill for 5 minutes on each side or until golden brown. Remove to cool.

3. Heat oven to 200C. Cut peppers into coarse chunks, toss in a little oil and place in a roasting pan with red onion wedges. Roast for 20 minutes, tossing once during cooking until vegetables are golden brown. Remove to cool.

4. To make dressing, blend all ingredients together. Combine all salad ingredients in a serving bowl. Season with salt and pepper and toss well. Drizzle with yoghurt dressing to serve.