|8||Medium-sized open mushrooms|
|One medium-sized aubergine; weighing about 350g|
|125 millilitres||Olive or sunflower oil; (4 floz)|
|1||Lemon; juice of|
|2 tablespoons||Tomato puree|
|A pinch of chilli powder|
|2 tablespoons||Freshly chopped thyme or 2 teaspoons|
|; dried thyme|
FOR THE MARINADE
Trim the stalks of the mushrooms leaving only about 5mm (¼ inch). Halve the tomatoes crossways. Cut each courgette in half lengthways. Cut the aubergine into 8 slices of equal thickness.
Mix the ingredients for the marinade together. Turn the mushrooms, courgettes and aubergines in the marinade and leave them for 30 minutes.
Just before cooking, brush the marinade over the tomatoes.
Heat the grill to high. Grill the courgettes for 2 minutes on each side, the aubergines for about 1½ minutes on each side, the mushrooms for 1 ½ minutes each side, and the tomatoes, cut-side-up only for 2 minutes.
Arrange the cooked vegetables attractively on a serving plate.
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