To peel the tomatoes, score an X in the bottom of the tomatoes and put into a pan of boiling water until the skin splits. Immediately remove to a bowl of ice water to cool. Remove from water and pull the skin away from the tomato. Cut into quarters, run a knife under the seeds to remove them and finely dice the flesh.
To make the dressing, whisk together 2 tablespoons of olive oil and the red wine vinegar, season with salt and pepper and add in the tomatoes and chives.
At the barbecue:
Heat 2 tablespoons of olive oil in a Weber GBS Wok. Once hot, add the peppers, beans, courgettes, aubergine and garlic. Fry for a couple of minutes until the vegetables are just beginning to soften.
Transfer to serving dish and season with salt and pepper. Spoon over the diced tomatoes and drizzle over some of the remaining dressing.
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