1. Cut the aubergine and courgettes lengthways into slices about 5 mm thick, deseed the peppers and cut them into quarters, and slice the red onion into rounds 1 cm thick (a cocktail stick keeps them from falling apart).
2. Salt the aubergine slices lightly, leave for 15 minutes, then pat dry with kitchen paper.
3. Heat a griddle pan until very hot, brush the vegetables thinly with the 2 tablespoons of oil and cook in batches for 2-4 minutes per side until tender and nicely striped (the peppers need the longest).
4. For the dressing, mix the remaining olive oil with the very finely chopped garlic, the chopped parsley, the balsamic vinegar, salt and pepper.
5. Layer the vegetables on a platter, drizzling each layer with a little of the dressing.
6. Leave to rest for at least 30 minutes and serve warm or at room temperature.
Tip: Oil the vegetables, not the pan, so it doesn't smoke and they don't soak up too much oil; they keep for 3 days in the fridge and are great as an antipasto or in sandwiches.
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