Ingredients

1 red pepper, seedless

1 green pepper, seedless

2 courgettes

2 slices of hokaido pumpkin

1 eggplant

olive oil, for brushing

thyme, rosemary and parsley, chopped

salt

pepper

lemon wedges, to serve

Ingredients for sauce

2 tablespoons olive oil

1 tablespoon sesame oil

1 clove garlic, crushed

1 small onion, finely chopped

4 tomatoes, chopped

piece of 5 cm cucumber, chopped

1 tablespoon lemon juice

Preparation:

To make the sauce heat the olive oil and the sesame oil, add the garlic and onion and cook it in low heat, until they get soft.

Then add the tomatoes stirring frequently, for about 5 minutes.

Finally add the cucumber and lemon juice and cook in low heat for 8-10 minutes until you get a thick, juicy sauce. Season to taste with salt and pepper.

Cut the vegetables into thick slices and brush with olive oil. Place the vegetables on a grill for about 8 minutes, sprinkling them with salt, pepper and fresh herbs and turning them once.

Serve immediately after cooking the vegetables and sprinkled them with a little more chopped herbs and lemon wedges. Serve the sauce on the side.

Bon Apetit!

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