Instructions: Cut the potatoes into slices 1/2 inch thick, slice the courgettes lengthways, cut each sweetcorn into five pieces and slice the aubergines into rings. Lightly steam all these vegetables for 3-4 minutes to soften then pat dry.

Place them on a pre-heated grill pan sprinkled with oil along with the onions, peppers and garlic. Cook for 4-6 minutes, turning once or twice. Sprinkle occasionally with a little oil and black pepper.

Serve hot on a large platter.

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