Grilled Vegetable with Marbled Yogurt Pesto

Ingredients 2 small aubergines, cut into 1 cm thick slices, sprinkled with salt and leave to drain for 30 minutes 2 large courgettes cut in half lengthways 1 red pepper, cut in half, remove the seeds 1 fennel bulb, sliced in thick wedges 1 red onion sliced in thick wedges olive oil for brushing For the sauce 2/3 cup Greek yogurt 3 tbsp pesto salt and freshly ground black pepper Method 1) rinse and dry the aubergine slices 2) stir the pesto and yogurt lightly, to make a marbled sauce 3) arrange the vegetables on the hot barbecue, brush with oil and sprinkle with salt and pepper The aubergines and peppers will take 6-8 minutes, the courgettes, onion and fennel 4-5 minutes. Serve with the sauce. Read also: Sauces and Marinades