Grilled Vegetables

Grilled vegetables are truly flavourful when made quickly over a high heat, taking on a nice caramelised surface.

1. Cut the courgette and the aubergine into slices about 1 cm thick, and the pepper into larger wedges – the thicker slices do not fall apart on the rack.

2. Drizzle the vegetables with the oil in a bowl, salt them, and gently turn them over, so they get a thin film all over.

3. Lay them on a good hot grill or in a grill pan, and do not move them unnecessarily.

4. When dark grill lines appear on the underside, turn them once and cook the other side through too.

5. The aim is a lightly charred, caramelised surface and vegetables just softened inside but not cooked to a mush.

Tip: It is worth lightly salting the aubergine before cooking and letting it stand for a few minutes – this way it soaks up less oil.