Ingredients

Steps

• Slice the aubergine lengthwise, toss with oil and salt, and grill until charred.
• Coat the remaining vegetables in oil and salt before grilling until tender.
• Transfer all grilled vegetables into a large bowl.
• Whisk garlic, mustard, capers, vinegars, and 50ml extra virgin olive oil with parsley leaves.
• Pour the prepared dressing over the vegetables and toss to coat thoroughly.