4 onions, skinned
2 red peppers
2 yellow peppers
6 courgette (zucchini)s
1 aubergine (egg plant)
3 tbsp (60 ml) olive oil
2 tbsp (30 ml) red wine vinegar
2 garlic cloves, skinned and crushed
1 tbsp (15 ml) chopped fresh thyme
salt and pepper, to taste
2 red peppers
2 yellow peppers
6 courgette (zucchini)s
1 aubergine (egg plant)
3 tbsp (60 ml) olive oil
2 tbsp (30 ml) red wine vinegar
2 garlic cloves, skinned and crushed
1 tbsp (15 ml) chopped fresh thyme
salt and pepper, to taste
method
1. Parboil the onions whole for 5 minutes, then drain thoroughly.
2. Rub the onions, peppers, courgettes and aubergine with 15 ml (1 tbsp) of the olive oil.
3. Place the vegetables on the rack over a preheated barbecue, or under a medium grill, keeping the peppers 10 cm (4 inches) away from the source of heat.
4. Cook for 15-20 minutes, turning the vegetables once or twice, until they are tender.
5. Meanwhile, prepare the dressing. Mix the remaining olive oil with the red wine vinegar, garlic, thyme and seasoning.
6. Remove the cooked vegetables from the barbecue or grill with tongs. Leave to cool slightly.
7. Slice the vegetables quite thinly, including any charred pieces of vegetable skin for flavour.
8. Discard the core and seeds from the peppers.
9. Place the warm vegetables in a shallow serving dish.
10. Spoon the prepared dressing over the top and serve immediately.
2. Rub the onions, peppers, courgettes and aubergine with 15 ml (1 tbsp) of the olive oil.
3. Place the vegetables on the rack over a preheated barbecue, or under a medium grill, keeping the peppers 10 cm (4 inches) away from the source of heat.
4. Cook for 15-20 minutes, turning the vegetables once or twice, until they are tender.
5. Meanwhile, prepare the dressing. Mix the remaining olive oil with the red wine vinegar, garlic, thyme and seasoning.
6. Remove the cooked vegetables from the barbecue or grill with tongs. Leave to cool slightly.
7. Slice the vegetables quite thinly, including any charred pieces of vegetable skin for flavour.
8. Discard the core and seeds from the peppers.
9. Place the warm vegetables in a shallow serving dish.
10. Spoon the prepared dressing over the top and serve immediately.
serving amount
serves 4
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