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Cut Roma tomatoes lengthways and put on a try lined with glad bake.
Lightly add sea salt, sugar, freshly ground white pepper and a touch of Sumec.
Cook for approximately 3-4 hours at 100C, depending on the oven.
Grill capsicums until blistered, then peeled.
Paint eggplantand zucchini strips in olive oil and grill until tender.
Slowly cook red onions until caramelised.
Line a pyrex loaf tin or bread tin with plastic wrap or baking paper to prevent an acidic reaction with the vegetables.
Start layering vegetables and vinegar mixture, beginning with the peppers as they extend up the sides and help hold the structure together. Pack in tightly.
Combine Victorian goats cheese with yoghurt.
Add some fresh thyme, a little garlic and some salsa verde, which Marieke makes with her own fresh parsley from the garden.
Serve with some home made olive bread for a delicious light lunch.
The dish is best made three days in advance, but will keep for four or five. For best results, slice with an electric knife.
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