Marinated Grilled Vegetables

• 85 ml (3 fl oz) olive oil
• 3 sprigs fresh thyme
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Heat the oil together gently with the thyme and garlic, to perfume the oil. Leave to cool and infuse.

Trim and cut lengthwise into four thick slices. Sprinkle with salt and leave to drain in a colander, about 15 minutes. Pat dry.

Cut the vegetables in half, the onion and tomatoes horizontally, the courgettes lengthwise, the peppers from top to bottom. Seed the latter.

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