2 red peppers, de-seeded and quartered
1 yellow pepper, de-seeded and quartered
1 aubergine, trimmed and cut lengthways into thin slices
2 courgettes, trimmed and cut into slices
For the dressing:
1 tbsp sherry or balsamic vinegar
3 tbsp olive oil
2 cloves garlic, peeled and crushed
2 tsp thyme leaves (1 tsp of dried thyme)
A handful of parsley leaves, chopped
Sea salt and freshly ground black pepper
These vegetables are delicious served with grilled fish or with grilled halloumi cheese. They can also be served with couscous, herb salad and bread.
Place all of the vegetables in a bowl then, spray the vegetables with the oil mister until well coated and season with sea salt and black pepper. Heat a ridged griddle pan until it is very hot; this can take up to 5 minutes. Then griddle the vegetables in batches until you get distinct griddle marks on each side.
To make the dressing, mix together the oil, vinegar, garlic, thyme, chopped parsley and season with sea salt and black pepper. As each batch of vegetables is cooked tip them into the dressing. When all the vegetables are cooked leave them in the dressing for 20 minutes to marinate then serve.
*Note that 1 tbsp = 15ml