Instructions

In the kitchen:

• 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.