Serves 4 to 6
Preparation time: 10 minutes
Cooking time: 20 minutes

This recipe makes a flavoursome hot appetizer, or side vegetable dish to serve with grilled or barbecued steaks, chicken, or fish. Any ribbed grill can be used for this recipe.

• two 350g (12 ounce) firm aubergines
• 4 medium courgettes
• extra corn oil, for brushing
• extra olive oil, for drizzling

For the marinade:

• 5 tablespoons olive oil
• 5 tablespoons corn oil
• 2 teaspoons Italian mixed herbs
• 1⁄2 teaspoon cayenne pepper
• 1 teaspoon coarse sea salt

For the dipping sauce:

• 250 g (1 cup) thick plain yogurt
• 1 garlic clove, crushed
• 2 teaspoons fresh chopped
• flat-leaf parsley
• finely grated zest of 1 lemon

1. Remove the ends from the aubergines and courgettes. Cut each vegetable into horizontal slices, 1 cm (1⁄2-inch) thick. Transfer to a large Le Creuset gratin dish. Mix all the marinade ingredients together and pour over the vegetables, turning them with your hands to make sure they are evenly coated; leave to stand for 1 hour.
2. Meanwhile, mix all the ingredients for the dipping sauce together and leave to stand for 1 hour.
3. Drain the vegetables and pat off any excess marinade with paper towels.
4. Heat the grill over medium heat on the hob and brush the ribs lightly with corn oil when it is hot. Add the vegetables, a few at a time, and grill for 2 to 3 minutes on each side. Transfer to a warm serving dish and keep hot while cooking the
   remaining vegetables.
5. Just before serving, drizzle a little olive oil over. Serve with the dipping sauce.
   

Tip: If left to cool completely, these vegetables can also be used in salads. They are especially good mixed with diced mozzarella cheese, cherry tomatoes, and green olives with a generous drizzle of olive oil over the top.