Method

• 1.
  Preheat oven grill to high. Grease 2 large oven trays and line with baking paper.
• 2.
  Place capsicums on 1 oven tray, drizzle with extra olive oil and grill on top shelf, turning, for 15-20 minutes until blackened and blistered. Transfer to a bowl, cover with plastic wrap and stand for 10-15 minutes until skin loosens. Peel and remove seeds, then cut into strips. Transfer to a bowl, season and marinate with half of the olive oil. Set aside.
• 3.
  Preheat oven to 220°C. Season cut side of eggplant and place cut-side up on remaining prepared tray. Scatter over half the garlic and roast for 20-30 minutes until eggplant is golden and cooked through. Set aside to cool. Scoop out eggplant and drain excess moisture. Chop and set aside.
• 4.
  Heat a large frypan with remaining 1/4 cup (60ml) olive oil over high heat. Add zucchini and cook, tossing, for 3-5 minutes until just cooked and starting to brown. Remove from heat and set aside.
• 5.
  Place tomato on a small oven tray and drizzle with extra olive oil. Scatter over remaining garlic and thyme. Season then roast for 10-15 minutes until just softened. Set aside to cool.
• 6.
  Place cooked vegetables in a large bowl with the ox-heart tomato, olives, figs, basil, sourdough and half of the goat’s cheese. Season and toss to combine. Scatter with remaining goat’s cheese to serve.