Slice the aubergines lengthways, somewhat less than 1cm (½ inch thick). Slice the courgettes into thick, oblique slices with a broad cut surface, and quarter and seed the peppers. Place on a well-oiled grill pan or griddle, and cook at a moderately high heat, turning once until the vegetables are tender and a good colour. When cool enough to handle, peel the peppers.
© 2000 Frances Bissell. All rights reserved.