Roasted capsicum and chickpea salad

Place capsicum, zucchini, eggplant, onion and tomato into a big baking dish. Toss vegetables with olive oil and season with salt. Drizzle over the vinegar and sugar. Roast at 180C for about 25 minutes. Remove baking dish from the oven and fold through the chickpeas and olives. Scatter over parsley to serve. Can be served warm or cold.

Serves 6-8

1 yellow capsicum, seeded, cut into thick strips

1 green capsicum, seeded, cut into thick strips

2 red capsicums, seeded, cut into thick strips

6 baby zucchinis, cut in half lengthways

1 eggplant, cut into chunks

2 red onions, cut into wedges

3 big tomatoes, cut into wedges

1/2 cup olive oil

sea salt to taste

drizzle of balsamic vinegar

1 dsp brown sugar (optional)

2 x 440g cans chickpeas, drained

small tub of Sicilian olives

3 tbsp flat-leaf parsley, finely chopped

Evans & Tate Breathing Space cabernet sauvignon 2013 ($19)

This is part of a neat little range from Evans and Tate designed to deliver good value for under $20. A fruit-driven Margaret River blend of cabernet and merlot that the region does so well. Sweet fruit balanced with some fine assertive tannins and fine-grained oak. This is a highly polished and controlled wine that demonstrates the essential qualities and characters of this region. Score: 91/100