grilled and roasted vegetables

verdura mista grigliata e al forno

for 6

2 red and 2 yellow peppers

2 yellow and 2 green zucchini, no thicker than a thumb

2 long and firm, deep purple aubergines

Maldon salt and freshly ground black pepper

olive oil

2 garlic cloves, peeled and squashed with 1 teaspoon salt

4 tablespoons red wine vinegar

extra virgin olive oil

3 tablespoons fresh basil leaves

Preheat a griddle pan. Place the zucchini in a bowl of water and leave for 30 minutes. Cut the aubergines in half lengthways, then cut each half lengthways into three. Scatter salt over the pieces, place in a colander, and leave for 20 minutes. Wash and squeeze dry.

Grill the peppers on all sides until the skin is totally black. Put into a bowl, cover with clingfilm and leave to cool. Peel off the skin, remove seeds and stalks, and divide each pepper into eighths.

Preheat the oven to 200°C/400°F/Gas 6 and preheat the griddle pan again. Brush a large oven tray with a little oil. Put the aubergine slices on the tray, cut side up, and roast in the preheated oven for 15 minutes. Turn the slices over and roast for a further 5 minutes or until they are slightly crisp at the edges and soft in the centre. Drain and dry. Cut the zucchini in half lengthways, season with salt and pepper and place on the hot griddle, cut side down. Grill for 2–3 minutes or until the zucchini are brown. Turn over and grill the other side. Cool.

Put all the cooked vegetables into a large bowl. Mix the garlic with the vinegar and then add five times its volume of extra virgin olive oil. Add the basil and garlic dressing to the vegetables, season and toss together.