These foods of the Mediterranean diet contain plant chemicals that are anti-inflammatory and rich in antioxidants.

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• Prep:15 mins

• Cook:20 mins

• Total:35 mins

• Serves 4 

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Ingredients

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• 4 garlic cloves

• ½ teaspoon salt, plus a pinch for dressing if required

• 2 dessertspoons fresh oregano, or 1 teaspoon dried

• 2-3 tablespoons extra virgin olive oil, plus another 1-2 tablespoons for dressing

• 1 medium/large eggplant

• 2 zucchinis

• 250g cherry tomatoes, or 4 tomatoes

• 1 large handful fresh basil leaves

• 1 handful fresh flat-leaf parsley

• 1 red capsicum

• 1 handful black olives

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Directions

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1. In a mortar and pestle, grind 2 garlic cloves, salt and fresh oregano leaves to a paste (if using dried oregano, mix in after garlic and salt has been ground to paste). Add 2-3 tablespoons of olive oil (enough to coat vegetables), mix well. 

2. Slice eggplant into 1cm thick rounds, then quarters. Slice zucchini into slightly thinner rounds.

3. Toss eggplant and zucchini through oregano oil, coating thoroughly. Allow to marinate for a few minutes. 

4. Chop tomatoes, place in salad bowl.

5. Heat a non-stick frying pan or BBQ to medium-high heat. Cook eggplant 2-3 minutes each side. Repeat with zucchini. 

6. While vegetables are cooking, chop fresh basil and parsley. 

7. Cut red capsicum into 1.5cm pieces, add to salad bowl. 

8. Add cooked vegetables to salad bowl. Add fresh herbs and toss.

9. Dress salad with remaining 2 garlic cloves, extra virgin olive oil and pinch of salt.

10. Top with black olives.