Barbecued vegetable salad

You can do more with a barbecue than just cooking steaks and chicken legs.

Lightly barbecued vegetables can make a delicious salad - there's simply no excuse for serving up limp lettuce at your next barbecue.

Ingredients

• 2 medium aubergines
• 2 medium courgettes
• 2 red peppers, deseeded
• 2 yellow peppers, deseeded
• 1 large red onion, peeled and finely chopped
• 3 tbsp olive oil
• 2 green chilli peppers, halved and deseeded
• 3 tbsp pine nuts, crushed a little with the back of a spoon
• 2 cloves garlic, crushed
• Half a fresh lemon
• 50g Parmesan cheese, cut into small pieces
• Salt and black pepper

Method

1. Place the aubergines on the grill, turning regularly until the skin is black and crispy and the insides are soft - this will probably take about 20 minutes.
2. Wrap the onion and a tablespoon of olive oil tightly in foil and place on the grill.
3. Cook the peppers skin side down, removing them when they are soft and the skins are blackened.
4. Slice the courgettes to about 1cm thick and grill until they are soft and start to blister.
5. Remove the onion after eight minutes and check to that it is cooked. When cooked, put it in a bowl.
6. Roughly chop the peppers and add to the bowl along with the garlic and courgettes.
7. Skin the aubergines and roughly chop. Add to the bowl with the rest of the oil and the cheese. Add salt and pepper to taste.
8. Stir well and then sprinkle with crushed pine nuts before serving.