Method

Wash your vegetables. Prepare your BBQ for direct grilling. Cut the onion into quarters, place on grill and turn often till lightly charred and soft. Remove and place on a paper towel. Put the whole peppers on to the grill to get black marks on all sides. While still hot, put them in a bowl, cover with plastic wrap and leave to cool. Slice the zucchini 5mm thick, and grill for about a minute on each side, or until lightly charred. You don’t want them too black or too raw. Remove and place on a paper towel, don’t sit zucchini on top of each other as they will get too soft. Cut the eggplant into slices 10mm thick. Grill the slices, turning to get nice grill marks. Remove and place on paper towel. Peel the peppers and cut into strips. Put all the grilled vegetables into a big bowl. Add 2 tablespoons of extra virgin olive oil and salt/pepper to taste and toss.