2 sm Aubergines
3    Courgettes
1    Yellow pepper de-seeded
1    Red pepper de-seeded
15 ml 1 tbsp olive oil.
15 ml 1 tbsp wine vinegar.
1    Clove garlic, crushed
5 ml 1 tsp chopped fresh oregano
Ground black pepper.

Cut the aubergine into quarter inch slices. Cut the courgettes diagonally
into 1 cm half inch slices. Cut the peppers into large slices. Mix the oil,
vinegar, garlic, oregano and black pepper in a large bowl. Add the
vegetables. Cover with the mixture and leave to marinade for at least one
hour. Cook the vegetables on a barbecue or under a hot grill until just
tender, basting frequently.