Ratatouille Salad

1 zucchini, halved lengthways

1 long finger eggplant, halved lengthways

½ fennel bulb, cut into wedges

1 red onion, sliced into 1cm thick rounds

1 head of garlic, tips cut

½ capsicum, laid flat

4 tbsp extra-virgin olive oil, divided

2 tbsp balsamic vinegar

1 tbsp fresh thyme leaves

freshly ground black pepper

sea salt

250 g dried pasta, penne or macaroni

1 punnet of cherry tomatoes, sliced in half

100 g feta cubes in oil & herbs, drained

½ fresh lemon, juiced

1 bunch fresh basil leaves, torn into small pieces

Prepare grill for medium heat.
Place zucchini, eggplant, fennel, onion, capsicum and garlic on a rimmed baking sheet; drizzle with 2 tbsp oil and balsamic vinegar and then season with 1 tsp. salt and 1/2 tsp. pepper, and thyme.
Grill, until steamy, tender, and spot-charred, 15-20 minutes.
Remove and let cool.

Cook pasta according to package directions.
Drain, and put aside.

Slice grilled vegetables into bite-size pieces (squeezing garlic bulbs out of skin and discarding casing) and transfer to a large bowl.
Add tomatoes, cheese, basil leaves (saving small leaves for plating), lemon juice, and remaining oil and mix to combine.
Add pasta to vegetables, mix well to combine, and adjust seasoning with salt and pepper. Top with remaining basil leaves.

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Ratatouille Salad