Char Grilled Vegetables With Goats Cheese And Balsamic Dressing

Directions

1. Pour the balsamic vinegar into a saucepan and bubble over a high heat till reduced by half to a syrupyconsistency.
2. Cut the courgette and aubergine into 2mm slices.
3. Open all the tins and the jar and drain off the liquid.
4. Place all the vegetables in a dish season with salt and pepper then sprinkle liberally with half of the extra virgin olive oil.
5. Fry the vegetables on a ridged griddle (or possibly nonstick frying pan) till golden but not burnt. Arrange neatly on a serving plate. Cut the goat's cheese into 2cm slices dust lightly with flour then dry fry (without oil) on the griddle or possibly non stick frying pan till golden.
6. Place the goat's cheese on top of the vegetables.
7. Drizzle the remaining extra virgin olive oil over the dish then spoon over the reduced balsamic vinegar.
8. Garnish with a few basil or possibly coriander leaves before serving.