Grilled Autumn Vegetables

1. 1

   Cut aubergine into 1cm thick slices. Steam for 4 minutes.

2. 2

   Cut courgettes diagonally into 5 mm thick slices; brush with 5 ml of the oil.

3. 3

   Seed and cut peppers lengthways into 8 pieces.

4. 4

   Grill vegetables, in batches if necessary, under high heat for 4 - 6 minutes on each side or until tender but firm. Transfer to a serving bowl.

5. 5

   Whisk together remaining oil, vinegar, thyme, water and salt and pepper to taste. Pour over hot vegetables and toss to coat.

6. 6

   Vegetables can be covered and refrigerated for up to one day. Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.