Vegetable Antipasti

It is rare that more than a couple of weeks go by without me making antipasti (starters) with peppers, aubergines and courgettes, or maybe just two, or even only one, of these vegetables.

Each variation is tasty and I like to play around, sometimes roasting, sometimes griddling them. In this recipe, I propose a combination of all three - roasted peppers with griddled courgettes and aubergines - but feel free to mix and match as you wish.