An easy recipe for a mid-week treat. It's especially good if you're looking for something low-carb.
2 aubergines, sliced lengthways
3 courgettes, sliced lengthways
1 large red pepper
1 large yellow pepper
2 tbsp olive oil, plus a little extra to make a paste
1 lemon, juice only
drizzle of red wine vinegar
20 ripe cherry tomatoes
3 garlic cloves, peeled and chopped
pinch sea salt
small bunch fresh basil
Preheat the oven to 190C/375F/Gas 5.
For the roasted vegetables, in a hot griddle pan, griddle the aubergines and courgettes to get lines on both sides.
Slice the peppers into wide strips and blacken the skins under a hot grill for a few minutes. Remove the peppers from the grill, and set aside to cool before peeling off the skins.
Mix the olive oil, lemon juice and a drizzle of red wine vinegar.
Put the griddled aubergines, courgettes and peppers in a large bowl.
Pour the olive oil mix over the vegetables, cover with cling film and keep warm until ready to use.
Make a paste with the garlic, salt and a drizzle of oil. Cut the tomatoes in half and place in a roasting dish. Carefully toss in the garlic paste and roast for five minutes.
Add the hot tomatoes to the vegetables with some ripped basil leaves.
For the steaks, heat a griddle pan on a high heat until very hot. Rub the steaks with olive oil, season and rub in the chopped thyme. Cook for four minutes turning the steak 90 degrees after two minutes to get a charred cross pattern. Turn over, and cook for a further 3-7 minutes until the meat reaches 48C/118F (use a cooking thermometer for this), remove and rest. Trim off the fat, slice and serve.
For the marinade, mix the chilli, marjoram, rosemary, garlic and balsamic vinegar together in a bowl. Add the olive oil, salt and pepper and any cooking juices from the steak pan.
Pour half the marinade over the vegetables.
To serve, lay slices of steak on each plate, add a pile of vegetables and drizzle over the remaining marinade.
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