DOCUMENT

2 zucchini, cut into 5 mm rounds 1 large eggplant, cut into 2 cm pieces 2 capsicums, cut into 2 cm pieces 1 tbsp dried oregano 1 tbsp cumin Extra virgin olive oil, for drizzling Salt and pepper, to taste 100 g (2 cups) baby spinach leaves 1 cup mixed small tomatoes, cut into similar sized pieces 80 g (½ cup) mixed olives 1 handful fresh basil leaves 110 g (½ cup) bocconcini, drained (optional) 35 g (¼ cup) pine nuts (optional) Dressing: 1 tbsp balsamic vinegar 60 ml (¼ cup) extra virgin olive oil salt and pepper, to taste R A I N B OW M E D I T E R R A N E A N S A L A D I NG R E D I E N T S D I R E C T I ON S Serve this dish alongside chickpeas, lentils, quinoa, grilled chicken or BBQ lamb. Preheat the oven on Fan Plus at 200 ⁰ C. Place the zucchini, eggplant and capsicum on a universal tray, sprinkle over the oregano and cumin. Drizzle with extra virgin olive oil, season and toss before cooking. Place tray on shelf position 2 and bake for 20-30 minutes (you may need to take out zucchini and capsicum at 20 minutes and cook the eggplant for another 10). Meanwhile, combine the spinach, tomatoes, olives and basil in a salad bowl and set aside. Add the baked vegetables (and bocconcini and pine nuts if desired) into the salad bowl and drizzle over the dressing before serving. Dressing: Combine all ingredients in a small bowl. HINTS AND TIPS Preparation time: 20 minutes - Cooking time: 30 minutes - Serves: 4 Appliance / Function: Fan Plus