Fire-roasted Mediterranean vegetables

[Guest guest]

Fire-roasted Mediterranean vegetables

Serves 4-6

Ingredients

2 red peppers

2 yellow peppers

1 medium aubergine (eggplant), topped and tailed

3 small courgettes (summer squash), topped and tailed

2 red onions, sliced into thick rounds

 

For the Marinade:

2 garlic cloves, crushed

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 together in a large shallow dish.

2. Cut the peppers into quarters and remove the seeds. Cut the aubergine into

1cm/½in thick rounds and cut the courgettes lengthways into slices.

3. Add the peppers, courgettes and onions to the dish, turn until well coated in

the marinade and set aside for 1 hour if you wish.

4. At the last minute, toss the aubergines with the rest of the vegetables so

that they don't absorb too much of the oil. Lift them onto the vegetables 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.

 

 

 

Boardwalk for $500? In 2007? Ha!

Play Monopoly Here and Now (it's updated for today's economy) at Games.