GRILLED VEGETABLES
	A selection of suitable vegetables: 1,5 cm (1/2 inch) slices of peeled butternut squash or pumpkin, baby marrows (zucchini), brinjal (aubergine). Italian olive oil Salt and freshly ground black pepper Chopped fresh mint leaves
			Salt the brinjal and the baby marrow for 15 minutes, rinse well and pat dry. Brush all the vegetables with oil and sprinkle with black pepper. Prepare your Cobb, and when it’s ready, fit the grill and heat for 7 minutes. Grease or spray the grill and then arrange the vegetables on the grilling surface. Cover and cook for 7 to 10 minutes on each side – depending on the vegetable.  Before serving sprinkle with a little extra olive oil and the chopped mint.   Other variations: Sprinkle with toasted sesame seeds or chopped fresh herbs, such as basil and parsley.