Quick mushrooms, aubergines & peppers

• Portabella mushrooms↗4
• medium fat aubergine1
• Romano peppers↗2
• 2 tbsp brown sauce tbsp
• olive oil↗100ml ml
• garlic cloves↗2

  crushed

• 2 tbsp cider↗ tbsp

  or sherry vinegar

• 1 tsp dried thyme↗ tsp

  or oregano

Step-by-step instructions

1. 1

   Mix all the marinade ingredients in a small pan. Pull out the mushroom stalks, but don’t peel the caps. Cut the aubergines in long thick slices and score one side of the flesh in a criss-cross fashion. Brush the vegetables with some of the marinade and griddle or barbecue for about 5-10 mins, turning until they soften. Brush once more with the marinade during cooking and again before serving.