Marinated Roasted Vegetable Dip

1. Place the eggplant and zucchini in a colander over a bowl, sprinkle generously with salt and leave for 15 — 20 minutes. Meanwhile, cut the red peppers into large flat pieces, removing the seeds and membrane. Cook, skin-side-up, under a hot grill until the skin is black and blistered. Cool in a plastic bag, then peel. Reserve about a quarter of the peppers to use as a garnish and place the rest in a large non-metallic bowl.

2. Place half the olive oil in a bowl, add 1 garlic clove and a pinch of salt and mix. Rinse the eggplant and zucchini and pat dry with paper towels. Place the eggplant on a non-stick or foil-lined tray and brush with the garlic oil. Cook under a very hot grill for 4—6 minutes each side, or until golden brown, brushing both sides with oil during grilling. The eggplant will burn easily, so keep a close watch. Allow to cool while grilling the zucchini in the same way. Add both to the red pepper in the bowl.

3. Slice the tomatoes lengthways, place on a nonstick or foil-lined baking tray and brush with the garlic oil. Reduce the temperature slightly and grill for 10 — 15 minutes, or until soft. Add to the bowl with the other vegetables.

4. Cut the artichokes into quarters and add to the bowl. Mix in any remaining garlic oil along with the remaining olive oil. Stir in the oregano and remaining garlic. Cover with a tight-fitting lid or plastic wrap and refrigerate for at least 2 hours.

5. Drain the vegetables and place in a food processor. Add the ricotta and process for 20 seconds, or until smooth. Reserve a tablespoon of olives to garnish. Add the rest to the processor. Mix in a couple of short bursts, then transfer to a non-metallic bowl and cover with plastic wrap. Chill for at least 2 hours.

6 Slice the reserved roasted red pepper into fine strips and arrange over the top of the dip with the reserved olives.