Name: Grilled vegetable antipasti
Total time: 30 min
Yield: Serves 4-6
Cuisine: Italian
Ingredients: 1 of each green, red and yellow peppers deseeded and cut into quarters; 3 medium courgettes cut on the diagonal into 1cm slices; 2 medium aubergines cut lengthways into ½cm slices; 3 whole cloves garlic bashed; a few sprigs thyme; olive oil; sherry vinegar

1 of each green, red and yellow peppers
deseeded and cut into quarters
3 medium courgettes
cut on the diagonal into 1cm slices
2 medium aubergines
cut lengthways into ½cm slices
3 whole cloves garlic
bashed
a few sprigs thyme
olive oil
sherry vinegar

Method

step 1
Put the peppers in a bowl with 2 tbsp of olive oil and lots of seasoning. Have 3 bowls ready.
step 2
Heat a large griddle pan over a medium/high heat. Griddle the pepper slices in batches until soft and grill-marked. As each batch is done drop them into 1 of the bowls and cover – the residual heat and steam will soften the peppers further.
step 3
Repeat this process with the courgettes and aubergines, making sure all of the veg is tender before dropping into the other 2 bowls (this is particularly important for the aubergines as they will be spongy if not fully cooked.
step 4
Once all the veg is cooked, add some garlic, thyme and a splash of sherry vinegar, along with another 2 tbsp oil, to each bowl. Leave at room temperature for at least 1 hour to marinate if you are eating that day. Otherwise chill for up to 3 days in the fridge. Allow to come to room temperature before serving.