Recipe - Vegetable Mixed Grill

GENERAL
8 Mediumsized open mushrooms
4 Tomatoes
4 small Courgettes
One mediumsized aubergine;
weighing about 350g
; (12oz)

FOR THE MARINADE
125 ml Olive or sunflower oil; (4
floz)
1 Lemon; juice of
2 tablespoon Tomato puree
2 teaspoon Paprika
A pinch of chilli powder
2 tablespoon Freshly chopped thyme or 2
teaspoons
; dried thyme

Trim the stalks of the mushrooms leaving only about 5mm (One fourth inch). Halve
the tomatoes crossways. Cut each courgette in half lengthways. Cut the
aubergine into 8 slices of equal thickness.

Mix the ingredients for the marinade together. Turn the mushrooms,
courgettes and aubergines in the marinade and leave them for 30 minutes.
Just before cooking, brush the marinade over the tomatoes.

Heat the grill to high. Grill the courgettes for 2 minutes on each side,
the aubergines for about 1 One half minutes on each side, the mushrooms for 1
One half minutes each side, and the tomatoes, cutsideup only for 2 minutes.

Arrange the cooked vegetables attractively on a serving plate.

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