Chargrilled Vegetables with Vinaigrette

1 eggplant (aubergine)
Salt
4 courgette’s
2 red peppers
1 green pepper
1 clove garlic
Oil
¼ cup vinaigrette
1 tablespoon chopped parsley

Cut eggplant lengthwise into ¼” thick slices. Sprinkle cut slices with salt and leave for 30 minutes. Wash salt from eggplant and pat dry with paper towels. Cut ends from courgette’s and cut into thirds lengthwise. Cut peppers into quarters lengthwise and remove seeds. Crush and peel garlic. Brush vegetables with oil and rub with garlic. Cook prepared vegetables over a medium heat on the grill for 4 to 5 minutes or until cooked. Place on a serving platter and pour over vinaigrette to coat. Serve warm or cold garnished with chopped parsley.

Vinaigrette

1 shallot (or a small amount of onion)
1 clove garlic
¼ cup white vinegar
2 tablespoons chopped fresh herbs such as parsley and marjoram
¾ cup olive oil
1 teaspoon prepared whole seed mustard
2 tablespoons lemon juice
¼ teaspoon salt
Freshly ground black pepper

Peel shallot and slice thinly. Crush peel and mash garlic. Place ingredients in a screw top jar and shake to combine. Leave for at least 2 hours before using. Shake well before use.
Makes about 1 ¼ cups.