• 2 aubergines, sliced lengthways
  • 4 courgettes, sliced lengthways
  • 1 yellow pepper, cut into quarters
  • 250g button chestnut mushrooms
  • 2 tbsp red wine vinegar
  • 2 tsp of leaves oregano


  • 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.

  • 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.

  • 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.


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