Barbecued vegetables

Ingredients

5 large red sweet peppers
5 courgettes
3 aubergine
50 g Bresc Erbe Italiano
50 g Bresc Smoked garlic puree
25 ml olive oil
salt and pepper

For the dressing:

50 g Bresc Parrillada Aio e lemone
75 ml olive oil
50 ml lemon juice
25 ml chilli sauce

Preparation method

Remove the seeds from the sweet peppers and cut the sweet peppers and aubergine into broad strips. Slice the courgettes into 1-cm slices. Mix the olive oil, erbe Italiano, garlic and a little salt and pepper in a large bowl. Add the vegetables and mix them all together. Arrange 1 layer with all the vegetables on a hot barbecue and grill the vegetables for about 2 minutes each side.

Place the vegetables in a bowl. For the dressing, mix the olive oil, lemon juice, aio e lemone and chilli sauce. Add a little salt and pepper to taste. Drizzle the dressing over the lukewarm vegetables.