Grilled Autumn Vegetables - cooking recipe

Ingredients

1 aubergine
2 courgettes
30 ml olive oil
3 sweet peppers
30 ml balsamic vinegar
30 ml chopped fresh thyme
15 ml water
salt and pepper

Preparation

Cut aubergine into 1cm thick slices. Steam for 4 minutes.
Cut courgettes diagonally into 5 mm thick slices; brush with 5 ml of the oil.
Seed and cut peppers lengthways into 8 pieces.
Grill vegetables, in batches if necessary, under high heat for 4 - 6 minutes on each side or until tender but firm. Transfer to a serving bowl.
Whisk together remaining oil, vinegar, thyme, water and salt and pepper to taste. Pour over hot vegetables and toss to coat.
Vegetables can be covered and refrigerated for up to one day. Serve at room temperature.