Castella Imports

Grilled Vegetables with Balsamic Vinegar Dressing


4 Baby Eggplants (aubergines)
5 Roma (plum) Tomatoes
2 Red Peppers (capsicums)
1 Green Pepper (capsicums)
2 Zucchini Squash (courgettes)
100 ml (3.5 Fl oz) Aegean Extra Virgin Olive Oil
12 balls of Castella Fresh Mozzarella Cheese
45 (½ Cup) Castella Pitted Kalamata Olives
1 Garlic Clove, finely chopped
3 Tsp. Castella Capers - rinsed and drained
½ Tsp. Sugar
2 Tbsp. Castella Balsamic Vinegar of Modena


  1. Cut the eggplant and tomatoes in half lengthwise.  Cut the red and green peppers in half lengthwise, removing the seeds and membrane, then cut each half into three pieces.  Thinly slice the zucchini on a diagonal.
  2. Preheat pan or barbecue hotplate to a hot temperature.  Add 1 tablespoon of the Castella Extra Virgin Olive Oil and cook a quarter of the vegetables (cook the tomatoes cut-side-down first) for 2-3 minutes, or until they are marked and golden.  Place in a large bowl.
  3. Cook the remaining vegetable in batches until they are tender, adding more oil as needed.  Transfer to a bowl and add the olives, garlic, capers, sugar, vinegar and remaining oil (2 Tbsp). Pour this mixture over the vegetables and toss, and then season with salt and pepper to taste.