Mediterranean vegetables with red mojo sauce

Name: Mediterranean vegetables with red mojo sauce
Prep time: 20 min
Cook time: 12 min
Total time: 30 min
Yield: 4
Ingredients: 2 aubergine; 2 courgette; 200 g mixed Romano peppers; 4 sprig/s thyme, leaves only; 3 sprig/s Cooks' Ingredients Rosemary, leaves only; 4 tbsp olive oil; 50 g Stoneless Manzanilla Olives, Filled With Piquillo Pepper, pitted, or Waitrose Black Pitted Olives

The grilled mediterranean vegetables are complemented perfectly by the spicy red mojo sauce.

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Source of fibre

Serves4
CourseSide
Prepare20 mins
Cook12 mins
Total time30 mins

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2 aubergine
2 courgette
200g mixed Romano peppers
4 sprig/s thyme, leaves only
3 sprig/s Cooks' Ingredients Rosemary, leaves only
4 tbsp olive oil
50g Stoneless Manzanilla Olives, Filled With Piquillo Pepper, pitted, or Waitrose Black Pitted Olives

For the sauce

400g jar hot piquante peppers, (e.g. Peppadew)
1 tsp cumin
2 garlic cloves, roughly chopped
½ tsp chipotle tabasco, plus an extra 0.5 tsp if required
2 tbsp red wine vinegar
4 tbsp sunflower oil
pinch smoked paprika

Trim the aubergines and courgettes and cut them lengthways into 1cm slices. Halve the peppers lengthways and cut out the stalks and seeds. Finely chop the herbs. Mix the vegetables in a large bowl with the herbs, olive oil and seasoning until coated. Set aside while you prepare the sauce.
Drain the jar of peppers and pat dry with kitchen paper. Lightly toast the cumin seeds in a dry frying pan. Put all the sauce ingredients into a food processor with ½ tsp salt and blitz to make a fairly smooth sauce. Transfer to a bowl.
Light the barbecue (or grill/griddle). When hot, cook the vegetables for 5-6 minutes, turning until charred on both sides and tender. Transfer to a platter and scatter over the olives. Serve with the sauce.