This is Neil Perry's recipe for BBQ grilled vegetables simply seasoned with balsamic vinegar and pepper.
Pre-heat your bbq.
To prepare the peppers, trim the ends, halve and remove the seeds, then cut each half into 3 pieces.
To prepare the eggplants, trim the ends and slice lengthways, abut 1cm thick.
Coat all the vegetables liberally in olive oil and salt and place onto the bbq.
Cook the vegetables until well coloured and slightly caramelized, remove from the heat and serve on a large platter.
Finish with a splash of extra virgin olive oil, balsamic vinegar and some sea salt and freshly ground pepper.
Fresh asparagus, green or white would also be fantastic here.
Trending This Week