• 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


  • 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.


Janine Ratcliffe Portrait
Janine RatcliffeFood director

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