Instructions: Cut the aubergine lengthways into eighths and place in a colander with some sea salt.

Cut the zucchini lengthways into sixths or eighths depending on size add some salt and place in a separate colander.

Leave both to drain of any bitter juices for a minimum of 30 minutes.

Rinse and dry well.

Break the skinned peppers into sixths and place on a dish.

Place the aubergine and zucchini pieces on the hottest part of the grill and grill on both sides seasoning at the same time with salt and pepper.

The aubergine in particular requires care it needs to be cooked but should not be allowed to burn.

To test gently press with a finger; if it resists it is not done.

When it is cooked keep separate with the zucchini.

Mix the olive oil with the lemon juice and garlic and pour over the individual vegetables gently lifting to coat them.

Combine all the seasoned vegetables in a large bowl with the basil leaves turn over once and taste for seasoning it should be robust.

Serves 6

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