Grilled Vegetable Platter

It is barbecue time! This mediterranean platter has great colours and wonderful flavours, it can be served as a side to something greater, or hold its own with a chunk of bread as a light lunch. It was a regular on the boats!

Ingredients:

1 medium aubergine, sliced lengthways in to 5mm strips,

1 courgettes - thinly sliced, lengthways

1 red pepper, cut in half and deseeded

1 yellow pepper, cut in half and deseeded

1/4 cup Red Wine Vinegar

1/4 cup good quality Olive Oil

1/2 Garlic clove

Fresh Thyme

Fresh parsley, finely chopped

Sea salt and black pepper

The Peppers

1. On a high heat grill, place the peppers skin side down, and cook until the skins are crispy black all over. Once cooked place in air tight container, until cool enough to handle. The skin will then be easy to peel leaving you with the sweet pepper.

The Aubergine:

1. lay out the aubegine slices and sprinkle with salt, leave for at least 15 minutes, this will draw out the bitterness and moisture.Then pat dry with some papertowel to remove the residue and the salt.

2. Mix together the vinegar, olive oil, a few drops of water and some fresh thyme. Season with a generous pinch of salt.

3. Add the vinegarette to the aubergine and allow them to soak for at least 5 minutes.

4. On a medium high heat, grill the aubergine so they are nice and golden on both sides.

5. Once cooked add back in to the vinegarette along with crushed garlic and fresh parsley.

The Courgette

1. On a medium heat, grill the courgette until lightly golden and cooked all the way through.

To serve

Lay the vegetables out on to a serving platter and lgihtly drizzle with the vinegarette from the aubergine.

Can be served hot, warm or cold.

Notes:

I had some hedgerow vinegar from Fruits of the Forest, its sweetness is a beautiful substitute to the redwine vinegar.

Grilled asparagos and grilled cherry tomatoes would also be lovely. As would other fresh herbs such as chives and oregano that might be making an appearance in your garden.