Chargrilled Vegetables

Serves 4

Preparation and Cooking 30 mins for the marinade + 10 mins

• a selection of aubergines, courgettes and yellow or red peppers.

Marinade:

• 2 cloves garlic, crushed
• 8 tbs olive oil
• 2 tbs lemon juice
• 2 tbs fresh chopped parsley or 2 tsp dried parsley
• 1 tbs fresh chopped thyme or 1 tsp dried thyme
• 1 tbs fresh chopped basil or 1 tsp dried basil
• freshly ground black pepper
• salt

(This amount of marinade is sufficient for approx 1kg of vegetables)

1. Wash the aubergines and remove ends. Cut lengthways into 1 cm thick slices.
2. Wash the courgettes and remove ends. Cut lengthways into 1 cm thick slices.
3. Wash the peppers, cut into quarters, remove the stalk and seeds. If large cut each quarter into half ( lengthways ) again.
4. Put all the vegetables into a Le Creuset gratin dish. Mix together all the marinade ingredients and pour over the vegetables, leave to stand for 20 - 30 minutes, turning occasionally.
5. Preheat the SKILLET-GRILL as directed. Lightly oil. Drain the vegetables and pat off the excess marinade on absorbent kitchen paper.
6. Cook the vegetables in a single layer for 2 - 3 minutes each side. Keep hot whilst cooking remaining batches.
7. Serve hot with a piece of chicken or meat, or serve cold in a salad.
8. Bon Appétit!