Grilled vegetables


  • Slices of peeled butternut or pumpkin
  • Brinjal (aubergine)
  • Baby marrows (zucchini)
  • Italian olive oil
  • Salt & freshly ground black pepper
  • Chopped fresh mint
  1. Salt the brinjal and the baby marrow and leave to “sweat” for 15 minutes, rinse well and pat dry.
  2. Brush all the vegetables with oil and sprinkle with black pepper.
  3. Prepare your COBB and, when it’s ready, fit the grill and heat for seven minutes.
  4. Grease or spray the grill and then arrange the vegetables on it.
  5. Cover and cook for 7–10 minutes on each side – depending on the vegetables.
  6. Before serving, sprinkle with a little extra olive oil and the mint.

VARIATIONS Leave the mint out and instead serve with: • A good sprinkling of toasted sesame seeds. • A good sprinkling of fresh basil and parsley.