Salad of grilled vegetables with Manouri PDO

Ingredients

3 eggplants (julienne)
3 zucchini
1 pinch dried thyme
2 tsp olive oil
salt
Three colored peppers
350 g. Manouri PDO Arvanitis
For the sauce:
1/4 cup.Teas. olive oil
4 tsp White balsamic cream
1 tsp molasses
1 pinch salt

Directions

1. Wash and dry the vegetables. Cut the eggplants lengthwise and zucchini into thin slices.

2. Place olive oil in a bowl, a little salt and thyme and coat the vegetables with a brush. Place them on a dish (if we lay we can put a baking sheet) and bake in preheated oven at 200 ° C for 20 min.

3. At the same time cook the peppers wholebody, to burn their skin. Place them as they are warm in a bag and let them sweat for a few minutes. Then peel them and cut in four or eight.

4. Whisk all the ingredients of the sauce together until they become cream and therewith pour into a platter of roasted vegetables. On top place the Manouri PDO and serve.

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