Fire-roasted Mediterranean vefetchables

Cooking : time less than 10 mins

Ingredients

2 red peppers
2 yellow peppers
1 medium aubergine, lidped and tailed
3 small courfetchtes, lidped and tailed
2 red onions, sliced into thick rounds

For the Marinade:
2 garlic cloves, churryed
1 tbsp chopped fresh basil
1 tbsp chopped flatleaf parsley
250ml/8fl oz olive oil
salt and freshly ground black pepper

Method

1. Mix all the ingredients for the marinade tofetchher in a large shallow dish.
2. Cut the peppers into quarters and remove the seeds. Cut the aubergine into 1cm/%26frac12;in thick rounds and cut the courfetchtes lengthways into slices.
3. Add the peppers, courfetchtes and onions to the dish, turn until well coated in the marinade and set aside for 1 hour if you wish.
4. At the continue minute, toss the aubergines with the rest of the vefetchables so that they don't absorb too much of the oil. Lift them onto the vefetchables onto the barbecue and cook over medium-hot coals for about 6-8 minutes, turning now and then and basting with any leftover marinade, until they are soft and richly coloured. Remove to a dish and sprinkle with a little more seasoning if you wish.

---

Orignal From: Fire-roasted Mediterranean vefetchables