Method:
1 Brush sweet corn cobs, eggplant (aubergines), red capsicum (peppers), zucchini (courgettes) and leeks with olive oil. Place vegetables on a preheated hot barbecue and cook, turning occasionally, for 15 minutes or until vegetables are golden and tender.
2 To make dressing, place basil, rosemary, chilli oil and vinegar in a screwtop jar and shake well to combine. Drizzle dressing over warm vegetables.
Note: Smoky flavoured, crisp on the outside and tender within, char-grilled vegetables taste quite unlike any other. You may substitute the proportions of vegetables listed here if any of them are in short supply. Serves 6
ingredients
2 cobs fresh sweet corn, cut into3 cm/1 '/4 in pieces
б baby eggplant (aubergines),
halved lengthwise
3 red capsicums (peppers), cut into
quarters
б zucchini (courgettes), halved lengthwise
б small leeks, halved lengthwise
olive oil
Herb dressing
2 tablespoons chopped fresh basilI tablespoon chopped fresh rosemary or
I teaspoon dried rosemary
2 tablespoons chilli oil
2 tablespoons balsamic vinegar
