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.
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