Grilled vegetables

    Ingredients:

    Slices of peeled butternut or pumpkin
    Brinjal (aubergine)
    Baby marrows (zucchini)
    Italian olive oil
    Salt & freshly ground black pepper
    Chopped fresh mint

    Directions:

    1. Salt the brinjal and the baby marrow and leave to “sweat” for 15 minutes, rinse well and pat dry.

    2. Brush all the vegetables with oil and sprinkle with black pepper.

    3. Prepare your COBB and, when it’s ready, fit the grill and heat for seven minutes.

    4. Grease or spray the grill and then arrange the vegetables on it.

    5. Cover and cook for 7–10 minutes on each side – depending on the vegetables.

    6. Before serving, sprinkle with a little extra olive oil and the mint.

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