Try this superhealthy BBQ veggie dish – full of vitamin C and folic acid
Ingredients
- 4 Portabella mushrooms
- 1 medium fat aubergine
- 2 Romano peppers
For the brown sauce marinade
- 2 tbsp brown sauce
- 100ml olive oil
- 2 garlic cloves, crushed
- 2 tbsp cider or sherry vinegar
- 1 tsp dried thyme or oregano
Method
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Mix all the marinade ingredients in a small pan. Pull out the mushroom stalks, but don’t peel the caps. Cut the aubergines in long thick slices and score one side of the flesh in a criss-cross fashion. Brush the vegetables with some of the marinade and griddle or barbecue for about 5-10 mins, turning until they soften. Brush once more with the marinade during cooking and again before serving.