Soups and Starters Recipes - Grilled Mediterranean Vegetables Recipe

First, prepare the vegetables. Cut the aubergine into 8 slices, the courgette into 5 mm/1/4 inch thick diagonal slices, the pepper into thick strips and the onion into thick wedges.

Place in a large bowl. In a spice grinder or using a pestle and mortar, mash the garlic, cumin seeds and thyme to a paste.

Transfer to a bowl and stir in the balsamic vinegar and 125 ml/4 fl oz of the oil and season with salt and pepper. Pour over the vegetables and toss well to coat.

Grill the vegetables under a preheated moderate grill, a few at a time, for 2-3 minutes on each side until they are charred and tender.

Transfer the vegetables to a warmed serving plate, drizzle over the remaining olive oil and scatter over the basil. Serve warm.