Mixed BBQ vegetables

Method

1. Pre-heat the BBQ
2. In a large bowl toss the eggplant, courgette, capsicum and mushrooms with the oil until coated
3. Place vegetables on the BBQ in a single layer and grill on each side until well browned
4. Remove cooked vegetables from BBQ and allow to cool
5. Once cooled, chop cooked vegetables into bit sized pieces and place in a large bowl
6. Add parsley, balsamic vinegar and cracked pepper and mix gently
7. Place on serving plate and add dollops of ricotta or cottage cheese on top before serving

Tips

For a vegan version this dish is great served with this tahini dip instead of the ricotta.