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Char-grilled Vegetables

Brush a baking tray with olive oil.
Place a selection of sliced or diced vegetables (aubergine/eggplant, courgette/zucchini, onions, mushrooms, peppers and carrots work well) on the baking tray and brush the vegetables with olive oil.
Roast them in a medium oven until the vegetables are blackened and soft to a fork touch (approximately 30 minutes).
Flavour with balsamic vinegar (not in Phase 1) or extra olive oil if desired.
Add a few pine nuts and/or a small grating of Parmesan cheese for extra taste.
Vegetable kebabs can be done with the same vegetables on a skewer on a BBQ or roasted in the oven.

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