This recipe can be served with couscous as a main course. It also calls for 60g macadamia nuts coarsely chopped, but it tastes fine without them!
(from Your Family magazine, July 1997)
600g red or yellow peppers (bell peppers)
500g aubergine (eggplant), unpeeled
500g baby marrows
garlic and herb seasoning salt (or use fresh if you have)
5ml chilli powder (optional)
Tablespoon veg stock
250ml plain low-fat yoghurt
1-2 large crushed cloves garlic
65ml choped fresh coriander or parsley
20ml chopped fresh origanum or 10ml dried
5ml cumin seeds
Halve peppers, remove seeds and ribs. Slice into broad slices.
Grill skin-side uppermost until they turn black and blistery. Remove from oven
Allow to cool and peel away black skins.
Cut aubergines into 1/2" thick slices.
Slice baby marrows into thin strips lengthwise, place with aubergine on backing tray.
Season with seasoning salt.
Combine paprika and chilli powder (if using) with a little veg stock and brush over vegetables.
Grill until vegetables are soft and lightly browned here and there, tossing occasionally, and brushing with stock as required.
Remove from oven, allow to cool.
Combine remaining ingredients to make a dressing.
Place 1/3 veges on serving platter, spoon 1/3 dressing over.
Repeat with other 2/3.
Serve at room temperature.