Grilled peppers, courgettes & aubergines with new potatoes

1 Preheat the grill to high and adjust the rack to approximately 12cm below the grill. Place the whole peppers on a lightly greased rack and grill until the skin begins to blacken and char. Turn the peppers onto each side until the entire pepper is almost black and soft, about 30-40 minutes.

2 Place the grilled peppers into a plastic food bag, seal and leave to steam for 15 minutes. Open the bag and when the peppers are cool enough to handle, use your fingers to peel off the skin, remove the seeds and tear the flesh into large strips.

3 Thinly slice the aubergines and courgettes lengthwise, (about 3mm thick). Adjust the rack to be closer to the heat and grill the slices of courgettes and aubergine, in batches, for 3 minutes on each side until soft. Halve the baby new potatoes and boil in salted water for 10 minutes until soft, then drain.

4 Combine the extra virgin olive oil, garlic and basil in a large serving bowl. Add the warm grilled vegetables and potatoes. Mix well, allowing the aubergine and courgette slices to tear slightly. Season generously with sea salt. Serve warm or at room temperature.

Cook’s tip

Keep any leftovers, covered and chilled, for up to 3 days. Best served at room temperature.