Charred summer vegetables, olive oil and lemon

You'll need

• 1 aubergine, sliced
• 2 courgettes, sliced lengthways
• 2 red peppers, quartered
• 1 lemon
• Sea salt and black pepper
• 5 tbsp LYMANORA extra virgin olive oil

Method

1. 1

   Heat a griddle until very hot.

2. 2

   Brush the vegetables lightly with oil and grill in batches until charred and tender.

3. 3

   Pile onto a warm platter, season, squeeze over the lemon.

4. 4

   Finish with the remaining olive oil while still warm and rest five minutes before serving.