Grilled Vegetable Salad With Mint And Pomegranate - cooking recipe

Ingredients

1 cup Greek yogurt
1/4 cup extra-virgin olive oil, plus additional, for frying
1 tsp each chopped fresh marjoram, rosemary and thyme
1/2 tsp salt
1 medium eggplant, thinly sliced
4 None zucchini, thinly sliced
1 None each red and yellow pepper, seeded and cut into chunks
3 tbsp sesame seeds
20 None fresh mint leaves
1/2 cup pomegranate seeds
None None Pomegranate molasses, for drizzling
None None Flatbreads, to serve (optional)

Preparation

Preheat the oven to 375\u00b0F. Place yogurt in a sieve lined with paper towels to drain.
Mix the oil, marjoram, rosemary, thyme and salt in a large bowl and season with plenty of freshly ground black pepper. Add the eggplant and toss gently, then add the zucchini and toss gently.
Heat a little oil in a grill pan on medium-high heat. Cook the eggplant and zucchini, in batches, until golden. Transfer to a platter and season with salt and black pepper.
Toss the peppers in the bowl with the remaining seasoned oil. Transfer to a shallow roasting pan, scraping in any oil from the bowl. Roast for 20 mins, stirring twice, until browned and just starting to soften.
Season with salt and black pepper, then add to the platter. Place sesame seeds in a small baking pan and toast for 5-7 mins, until golden.
Transfer the drained yogurt to a bowl and stir until smooth. Spoon over the vegetables. Scatter mint leaves on top (if they're large leaves, tear them into smaller pieces). Scatter with pomegranate seeds, drizzle with pomegranate molasses and sprinkle with sesame seeds. Serve immediately with flatbreads.