Ingredients
- aubergines 2, sliced lengthways
- courgettes 4, sliced lengthways
- yellow pepper 1, cut into quarters
- button chestnut mushrooms 250g
- red wine vinegar 2 tbsp
- oregano 2 tsp of leaves
Method
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Step 1
Heat a griddle pan to high. Brush the aubergines with a generous amount of olive oil and season, then griddle until completely softened and grill-marked. As each slice is done, lay it in a wide shallow bowl and keep the bowl covered with cling film. This will help steam and soften the veg even more.
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Step 2
Once all the aubergine is done, cook the courgettes and peppers in the same way and add them to the bowl, covering each time with cling film.
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Step 3
Fry the mushrooms in a normal frying pan with some seasoning until golden then add to the bowl. Sprinkle over the red wine vinegar then re-cover with clingfilm and leave for an hour to sit. Arrange on a plate, spoon over the juices and add a little oregano to finish.
Nutritional Information
- Kcals 113
- Fat 9.1g
- Carbs 4.8g
- Fibre 4.9g
- Protein 2.9g
- Salt 0.1g