Grilled Vegetables

Ingredients for Grilled Vegetables

• 2 garlic cloves, crushed with a garlic press

• 1 tablespoon red wine vinegar

• 80ml olive oil

• 1/4 teskedar salt

• 1/8 teaspoons freshly ground pepper

• 1 large red onion, peeled and root end trimmed slightly, leaving end intact

• 675g aubergine, halved crosswise, then cut lengthwise into 1"-thick strips

• 1 large pepper

• 1.1kg mixed green and yellow courgette (about 5)

• 2 plum tomatoes, halved lengthwise

• 2 tablespoons coarsely chopped fresh parsley

• 3 tablespoons coarsely chopped fresh basil

• Four 12" skewers, soaked in water for 30 minutes if wooden

Prepare grill for direct-heat cooking over hot charcoal (medium-high heat or gas).

Whisk together garlic, vinegar, oil, salt, and pepper in a large bowl, then set aside 2/3 of vinaigrette for brushing.

Halve onion lengthwise and cut halves lengthwise into 1/2"-wide wedges. Thread 1/2" apart onto skewers (to hold layers together). Brush onion and aubergine with some reserved vinaigrette.

Oil grill rack, then grill pepper with onion and aubergine, covered only if using a gas grill, turning occasionally with tongs, until onion and aubergine are very tender, 6-10 minutes; transfer to a large rimmed baking sheet. Continue to grill pepper, turning it until skin is blackened, 1-2 minutes longer. Put pepper in a deep bowl and cover with a plate, then let stand while grilling remaining vegetables.

Quarter courgette lengthwise; brush them and tomatoes with reserved vinaigrette. Grill, covered only if using a gas grill, turning tomatoes less frequently than courgette, until tomatoes are just blistered, about 3 minutes; transfer to baking sheet. Continue to grill courgette, turning, until just tender, 1-3 minutes longer.

Peel pepper and thinly slice flesh. Cut tomatoes into wedges and chop remaining vegetables. Add to bowl of vinaigrette along with herbs and salt to taste, tossing to coat.

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