Ingredients
1 aubergine
1 large beetroot
1 green Cubanelle pepper
1 red pepper, Florina type (Roasting Pimentos)
1 orange bell pepper
1 tbsp olive oil
50 gr rocket
50 gr spinach leaves
100 gr manouri (*a Greek semi-soft, fresh white whey cheese made from goat or sheep milk)
For the balsamic sauce:
5 tbsp olive oil
2 tbsp balsamic cream with stevia* Papadim’s
1 tbsp mustard
Salt, to taste
Pepper, to taste
* balsamic cream with sweetener from the stevia plant
Preparation
- Wash, dry and cut the vegetables into thick slices.
- Baste the vegetables with olive oil, place them on a grill pan and cook them, turning them occasionally until cooked (you can tell by the change in colour).
- Place the rocket and spinach leaves on a platter; add the grilled vegetables on top.
- Add the manouri cheese on the grill pan, and then crumble it over the vegetables.
For the balsamic sauce:
- In a bowl, whisk together the olive oil, balsamic cream with stevia* and the mustard.
- Season with salt and pepper.
- Pour the balsamic cream sauce over the grilled vegetables and serve.
* balsamic cream with sweetener from the stevia plant
Source: http://www.dimitrisskarmoutsos.gr/
