INGREDIENTS

• 3 red and yellow bell peppers
• 3 courgettes
• 1 aubergine
• 0.9 lbs mushrooms
• 3 red onions
• 1 clove of garlic

For the marinade:

• 2 tbsp balsamic vinegar
• 1 tbsp honey
• 0.5 tbsp herbes de Provence
• 0.5 tsp curry powder
• 0.5 tbsp soy sauce
• 1 tbsp sunflower or olive oil

HOW TO MAKE IT

1. First, prepare the marinade. Add all the ingredients, except the vegetables, to a large bowl. Peel and add the garlic. Mix in the oil and refrigerate until ready to use.
2. Now wash and dry the vegetables.
3. Halve the bell peppers, remove the interior ribs and seeds and cut into 3 x 3 cm pieces. Separate the ends of the aubergine and courgette, then cut into slices about 0.2" thick (cut the slices in half if necessary).
4. Clean the mushrooms with a kitchen roll. Peel the onions and cut into 2–3 cm pieces (remove the stem and chop).
5. Add the vegetables to the marinade in the bowl and mix. Marinate for at least 30 minutes.
6. Meanwhile, preheat the barbecue to 356°F.
7. Drain the vegetables a little, place them in a perforated barbecue basket and grill directly for 15–25 minutes. The vegetables can be served when they are soft and lightly browned.