2 red or yellow peppers
1/2 cup extra-virgin olive oil
1 medium aubergine
1 red onion
3 medium courgettes
6 flat chestnut mushrooms
3 large tomatoes
2 cloves garlic
3 x 3cm stalks of rosemary
2 teaspoons balsamic vinegar
Salt and freshly ground black pepper
A handful of goat's cheese or feta to serve
Heat the barbecue (or your grill) to hot. Brush the peppers all over with some of the oil and grill until charred on all sides. Place the blackened peppers in a brown paper bag (or plastic bag) and leave to cool. When cool, rub off the blackened skin and remove the seeds, then tear or cut the flesh into big pieces. Brush the pieces with oil and transfer to a baking tray.
Cut the aubergine into thickish slices. Sprinkle lightly with salt and place on a plate. Cover with a tea towel and put something heavy on top of the tea towel (such as cans of tomatoes). After 30 minutes, rinse the aubergine quickly and pat very dry using a second tea towel. Brush both sides with oil and add to the baking tray.
Bring a saucepan of lightly salted water to the boil. Peel the onion and cut into six wedges. Drop the wedges into the saucepan and boil for five minutes. Drain and then dry the onion with the tea towel used to dry the aubergine. Brush the onion with oil and add to the baking tray.
Cut the courgettes into thick slices. Brush both sides with oil and add to the tray. Wipe the mushrooms on both sides using kitchen paper, then brush with oil and add to the tray. Halve the tomatoes, and again brush both sides with oil and add to the tray.
Now peel and finely chop the garlic. Place in a small bowl with the remainder of the oil. Strip the needles from the rosemary and chop finely. Add to the oil.
Now it's time to barbecue the vegetables. The aubergine and onion will take longest and the roasted peppers just need to be reheated. When the vegetables are ready, transfer them to a serving plate.
Add the lemon juice and balsamic vinegar to the olive oil, garlic and rosemary mixture and stir well. Brush all the grilled vegetables with this dressing. Season with salt and pepper. Sprinkle the vegetables with cubed or crumbled goat's cheese. Serve.