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  • 4 large red peppers split in half

  • 3 medium Eggplants sliced

  • 6 Zucchinis sliced

  • 3 large Red Onions finely sliced

  • 100 ml Olive Oil

  • 2 tablespoons Balsamic vinegar with a little brown sugar

  • 4 large vine ripened Roma tomatoes

  • sea salt

  • White pepper

  • 1 teaspoon Sugar

  • sumac

  • 200 g Goat's Cheese

  • 100 g sheep milk yoghurt

  • fresh Thyme


  • 1.

    Cut Roma tomatoes lengthways and put on a try lined with glad bake.

  • 2.

    Lightly add sea salt, sugar, freshly ground white pepper and a touch of Sumec.

  • 3.

    Cook for approximately 3-4 hours at 100C, depending on the oven.

  • 4.

    Grill capsicums until blistered, then peeled.

  • 5.

    Paint eggplantand zucchini strips in olive oil and grill until tender.

  • 6.

    Slowly cook red onions until caramelised.

  • 7.

    Line a pyrex loaf tin or bread tin with plastic wrap or baking paper to prevent an acidic reaction with the vegetables.

  • 8.

    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.

  • 9.

    Combine Victorian goats cheese with yoghurt.

  • 10.

    Add some fresh thyme, a little garlic and some salsa verde, which Marieke makes with her own fresh parsley from the garden.

  • 11.

    Serve with some home made olive bread for a delicious light lunch.

  • 12.

    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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