18 December 2012,01:28 by

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Serves :

Preparation Time :
15 minutes

Cooking Time :
30 minutes

Preparation Method :

  • To make the dressing, heat the olive and sesame oils together in a saucepan or frying pan (skillet).
  • Add the garlic and onion, and fry together gently until softened, about I minutes.
  • Add the celery, chili and tomatoes to the pan and cook, stirring occasionally, for 5 minutes over a medium heat.
  • Stir in the cucumber, tomato puree (paste) and lime or lemon juice, and simmer for 8-10 minutes until thick and pulpy.
  • Season to taste with salt and pepper.
  • Cut the vegetables into thick slices and brush with a little olive oil.
  • Cook the vegetables over the hot coals for about 5-8 minutes, sprinkling them with salt and pepper and fresh herbs as they cook, and turning once.
  • Divide the vegetables between 4 "serving plates and spoons some of the dressing on to the side.
  • Serve at once, sprinkled with a few more chopped herbs and accompanied by the lime or lemon wedges.


  • 1 red (bell) pepper, cored and deseeded
  • 1 orange or yellow (bell) pepper, cored and deseeded
  • 2 courgettes (zucchini)
  • 2 corn-on-the-cobs
  • 1 aubergine (eggplant)
  • Olive oil for brushing
  • Chopped fresh thyme, rosemary and parsley
  • Salt and pepper
  • Lime or lemon wedges to serve


  • 2 tablespoon olive oil
  • 1 tablespoon sesame oil
  • 1 garlic clove, crushed
  • 1 small onion, chopped finely
  • 1 celery stick, chopped finely
  • 1 small green chili, deseeded and chopped finely
  • 4 tomatoes, chopped
  • 5 cm / 2 inch piece cucumber, chopped finely
  • 1 tablespoon tomato purees (paste)
  • 1 tablespoon lime or lemon juice

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