1 red and 1 green pepper 1 large bulb fennel 1 aubergine olive oil for brushing salt and freshly ground black pepper For the dressing: 6 Tbs. olive oil juice of 1/2 lemon 2 cloves garlic, crushed 2 sprigs fresh rosemary, chopped
Instructions
1) Remove seeds from peppers and trim fennel. Slice fennel and peppers vertically. Wipe and slice aubergine.
2) Brush all vegetables with olive oil and season with salt and pepper. Place slices on hot barbecue coals or grill in the conventional way. Cook until vegetables are soft but still have "bite" and slightly charred.
3) Combine olive oil, lemon juice, garlic and rosemary. Arrange vegetables on a platter and drizzle over dressing before serving.
