Yield: 4 Servings
Measure | Ingredient |
---|---|
2 smalls | Aubergines |
3 \N | Courgettes |
1 \N | Yellow pepper de-seeded |
1 \N | Red pepper de-seeded |
15 millilitres | 1 tbsp olive oil. |
15 millilitres | 1 tbsp wine vinegar. |
1 \N | Clove garlic, crushed |
5 millilitres | 1 tsp chopped fresh oregano |
\N \N | Ground black pepper. |
Cut the aubergine into quarter inch slices. Cut the courgettes diagonally into 1 cm half inch slices. Cut the peppers into large slices. Mix the oil, vinegar, garlic, oregano and black pepper in a large bowl. Add the vegetables. Cover with the mixture and leave to marinade for at least one hour. Cook the vegetables on a barbecue or under a hot grill until just tender, basting frequently.