Chargrilled Vegetable Salad

Giuseppe Arcimboldo - Portrait of Rudolf II

Giuseppe Arcimboldo (1526 or 1527 – 11 July 1593) was an Italian painter best known for creating imaginative portrait heads made entirely of objects such as fruits, vegetables, flowers, fish and books.
These works form a distinct category from his other productions. He was a conventional court painter of portraits for three Holy Roman Emperors in Vienna and Prague, also producing religious subjects and, among other things, a series of coloured drawings of exotic animals in the imperial menagerie. The still-life portraits were clearly partly intended as whimsical curiosities to amuse the court, but critics have speculated as to the degree of serious engagement with Renaissance Neo-Platonism or other intellectual currents that they have.

Suggested by Giuseppe Arcimboldo, this colourful and delicious ‘still life’ of warm vegetables, with a tangy balsamic dressing is one  that any Italian master would love!  Serves 4 

INGREDIENTS:

• 1 large or 4 small, long thin aubergines, sliced diagonally into 1cm thick pieces
• 2 courgettes, thickly sliced
• 2 small onions, peeled and cut into wedges
• 1 large red pepper, deseeded and sliced
• 1 large yellow pepper, deseeded and sliced
• 2 garlic cloves, peeled and sliced
• 120ml (8tbsp) olive oil
• 30ml (2tbsp) balsamic vinegar
• 5ml (1tsp) sugar
• 15ml (1tbsp) capers, drained and rinsed
• 1 garlic ciabatta bread

DIRECTIONS:

1. Place the aubergine, courgettes, onions, peppers and garlic in a shallow bowl and add 60ml (4tbsp) of the olive oil. Toss to coat in the oil.
2. Preheat the oven to 200°C (400°F, gas mark 6).
3. Heat a cast-iron skillet or griddle and cook the vegetables on the hot surface, in batches, for 5-6 mins, turning frequently until charred and just tender. Transfer to a bowl.
4. Whisk together the rest of the oil with the vinegar, sugar and capers. Season with salt and freshly ground black pepper and pour over the hot vegetables.
5. Bake the garlic ciabatta bread for 8-10 mins, then cut into slices. Arrange two slices of garlic bread on each plate and top with the vegetables and dressing.
    
   *For an extra-tangy dressing, add 1tbsp of wholegrain mustard