2 sm Aubergines

3 Courgettes

1 Yellow pepper de-seeded

1 Red pepper de-seeded

15 ml 1 tbsp olive oil.

15 ml 1 tbsp wine vinegar.

1 Clove garlic, crushed

5 ml 1 tsp chopped fresh oregano

Ground black pepper. Cut the aubergine into quarter inch slices. Cut the courgettes diagonally into 1 cm half inch slices. Cut the peppers into large slices. Mix the oil, vinegar, garlic, oregano and black pepper in a large bowl. Add the vegetables. Cover with the mixture and leave to marinade for at least one hour. Cook the vegetables on a barbecue or under a hot grill until just tender, basting frequently.