1 small aubergine
1 large courgette
1 red pepper, cored and deseeded
1 red onion
3 garlic cloves
1 tsp cumin seeds
1 tbsp chopped thyme
1 tbsp balsamic vinegar
150ml extra virgin olive oil
salt and pepper
1 tbsp chopped basil, to garnish |
Method :
First, prepare the vegetables. Cut the aubergine into 8 slices,
the courgette into 5mm thick diagonal slices, the pepper into thick
strips and the onion into thick wedges, place in large bowl. In a spice grinder or using a
pestle and mortar, mash the garlic, cumin seeds and thyme to a
paste. Transfer to a bowl and stir in the
balsamic vinegar and 125ml of the oil and season with salt and
pepper. Pour over the vegetables and toss
well to coat. Grill the vegetables under a
preheated moderate grill, a few at a time, 2-3 minutes on each side
until they are charred and tender. Transfer the vegetables to a
warmed serving plate, drizzle over the remaining olive oil and
scatter over the basil. Ready to serve.
Serves 4
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