Grilling is not a technique reserved for meat. It’s great for vegetables, too. Simplicity and a just little touch of balsamic vinegar is the key to this easy recipe that allows the flavours of the ingredients to shine through.
2 medium-sized aubergines
2 medium-sized courgettes
1 small bunch of fresh mint, leaves picked and chopped
1 garlic clove, finely minced
3 tablespoons of extra-virgin olive oil plus some extra for brushing
1 and ½ tablespoon of balsamic vinegar
1 fresh red chilli, finely sliced
Heat a griddle pan or charcoal grill to high.
Remove both ends of the courgettes and aubergines, cut them in half crosswise and then cut them into ½ -inch-thick slices, down their length. Lightly brush each slice with some extra-virgin olive oil.
Arrange the slices of vegetables on the hot grill or griddle pan so that they are not overlapping. Grill them until soften and lightly charred, usually 4-6 minutes per side, turning them once halfway through.
When ready arrange the grilled aubergines and courgettes slices on a plate.
Place the extra-virgin olive oil, the balsamic vinegar, the chopped mint, the garlic clove, the chilli and a pinch of salt in a little bowl and mix them together. Drizzle the mixture over the grilled vegetables.
You can prepare the vegetables in advance and serve them at room temperature.
Be sure not to peel the vegetables before grilling because the skin will help hold the pieces together. Stick to a rough ratio of 3 parts extra virgin olive oil to 1 part of balsamic vinegar for a delicate dressing, and scale up the quantity of vinegar for a sharper taste.