In summer, Farmers Markets abound with wonderful fresh vegetables that are perfect for this casual dish. Fresh herbs are available in bunches or in pots and make it easy to experiment with different combinations.
Use freshly grilled vegetables, displayed in fans, drizzled with the very best olive oil and sprinkled with sea salt, pepper, a dash of balsamic vinegar and a mixture of chives, basil, parsley and tarragon.
For the vegetables choose what looks best in the market today – eggplant, zucchini, red and green peppers, to name a few. Slice them diagonally and grill them on a grill pan over medium high heat (you can also grill them on the barbeque).
For the pretty garnish, once the oil and herbs have been applied, toasted pine nuts make a nice touch along with a few scrapingsof Parmesan-Reggiano cheese and some chopped fresh lemon zest.