Ingredients (serves 4)
- 2 eggplants, thinly sliced length-ways
- 2 green bell pepper, cut into strips
- 2 red bell pepper, cut into strips
- 3 zucchini (baby marrow), thinly sliced length-ways
- olive oil cooking spray
- 1/3 cup herb and garlic salad dressing
Preheat a char-grill 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.