for 4 person

Charcoal/gas/electric grill

1	aubergine (approx. 350 g), cut lengthwise into approx. 5 mm slices
2	courgettes (200 g each), cut lengthwise into approx. 5 mm slices
2	red peppers, cut into sixths
3 tbsp	olive oil
1 tsp	salt

Marinade

2 tbsp	balsamic vinegar
3 tbsp	olive oil
1 tbsp	liquid blossom honey
1	garlic clove, finely chopped
40 g	almond slivers
100 g	feta, crumbled
2 tbsp	basil leaves, torn into strips

How it's done

Charcoal/gas/electric grill

Mix the vegetables with the oil and salt. Cover and grill the courgettes and aubergine over/on a medium heat (approx. 220 °C for approx. 5 mins. on each side, grill the peppers for approx. 10 mins. on each side. Serve the vegetables on a platter.

Marinade

Heat the balsamic, oil, honey and garlic in a small pan until the honey dissolves. Toast the almond slivers in a frying pan without oil, remove, mix with the feta and basil. Drizzle the grilled vegetables with the dressing, top with the feta.

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