First, blacken the peppers all over –
do this directly over a flame, over hot
coals or under a hot grill. When completely blackened, put them in a bowl, cover
with a plate and leave to cool.
While the peppers are cooling, mix
the oil, vinegar, garlic and chilli in a large
bowl. On a hot barbecue or griddle pan,
chargrill the aubergine, courgette and
onions in batches until they have defined
grill marks on both sides and are starting
to soften. The time will depend on the
intensity of your grill, so use your
judgement – courgettes and red onions
are fine still slightly crunchy but you want
the aubergine cooked all the way through.
As the vegetables are ready, put them
straight into the dressing to marinate,
breaking the onions up into rings.
When the peppers are cool enough
to handle, peel, remove the stalk and
scrape out the seeds. Cut into strips and
toss through the veg with any juice from
the bowl. Mix in the tomatoes, olives,
basil and seasoning. Drizzle with more
oil, if you like, and serve either on its
own or with mozzarella or crumbled feta.