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.