Sufra Dayma:

Grilled Vegetables

By Moushira Abdel-Malek

---

Ingredients:

1 of each : large red, yellow, green capsicums

6 zucchini (sliced lengthways with skin)

2 medium aubergines, partially peeled (sliced lengthways)

Dressing:

1/3 cup extra virgin olive oil

3 cloves garlic (finely crushed)

3 tbs balsamic vinegar

2 tbs fresh rosemary (chopped)

Whisk to combine or place in a top screw glass jar and shake to combine.

Method:

Heat oven to medium and place capsicum in an oven proof dish. Leave until tender. Remove and place in a nylon bag for a couple of minutes, t be able to remove outer thin membrane. Remove the seeds and cut flesh into thick strips. Heat a grill or a barbecue plate. Drizzle with some olive oil and place prepared vegetables on top in one layer. Turn vegetables occasionally, then brush with dressing on both sides. When all batches are done, remove on serving plate and drizzle remaining dressing all over and serve.