Ingredients (serves 4):
- 2 eggplants, thinly sliced lengthways
- 2 green bell pepper, cut into strips
- 2 red bell pepper, cut into strips
- 3 zucchini (baby marrow), thinly sliced lengthways
- Olive oil cooking spray
- 1/3 cup herb and garlic salad dressing
- Preheat a chargrill or barbecue plate on medium-high.
- Spray vegetables with oil. Season with salt and pepper. Chargrill or barbecue vegetables in batches until lightly charred and tender.
- Drizzle with dressing.