GRILLED AUTUMN VEGETABLES

Steps:

• 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.