Preheat grill on high. Place the capsicum, skin-side up, on an oven tray and place under preheated grill. Cook for 5 minutes or until capsicum is charred and blistered. Transfer to a bowl and cover with plastic wrap and set aside for 10 minutes (this will help lift the skin). Peel and cut into thick strips.
Preheat a char-grill pan on high. Combine the oil and garlic and brush evenly over the eggplant and zucchini slices. Place half the eggplant and zucchini on the char-grill and cook for 2-3 minutes each side or until tender. Transfer to a plate. Repeat with remaining eggplant and zucchini.
Arrange the capsicum, eggplant, zucchini, rocket and goat's cheese on serving plates. Sprinkle with pine nuts and drizzle with balsamic vinegar. Garnish with grated lemon rind. Serve with toasted gluten free bread.
More about the Author
Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.