A tasty and healthy vegetable side dish that goes perfectly with a lovely barbecued steak or roast.

In the kitchen:

• Rinse the courgette and aubergine and pat them dry. Cut them lengthwise into 1 cm slices. 
• Brush both sides of each slice with oil and sprinkle with salt and pepper.

At the barbecue:

• Prepare the barbecue for direct heat – approx. 200°C. If using a charcoal barbecue you need well over 1/3 of a chimney starter of lit Weber briquettes. 
• Place the long slices of courgette and aubergine on the grate and grill for 3 min. on each side.