Boost your supply of vitamin C and B with this colourful Mediterranean-style combination of vegetables.
Cut vegetables for grilling into pieces that are of uniform size and no more than 2 cm thick. That way, they'll cook quickly and evenly. Soak the pieces in cold water for 30 minutes and then brush with oil to prevent them from drying out during the grilling process.
Grilled vegetables go well with grilled bluefish, tuna or swordfish steaks. Grilling intensifies all the flavours. Serve with crusty bread and finish the meal with freshly baked blueberry cobbler topped with whipped cream.