6 garlic cloves
1 red and 1 yellow (bell) pepper, seeded and cut into strips
2 courgettes (zucchini), sliced
1 aubergine (eggplant), cubed
1 sweet potato, peeled and cut into wedges
2 red onions, cut into wedges
6 tbsp olive oil
salt and ground black pepper
1 Put all the vegetables in a shallow dish and pour the oil over. Season with salt and pepper and stir well to coat. Cover and chill in the refrigerator for at least two hours.
2 Preheat the barbecue, a griddle or grill (broiler) to hot.
3 Lay the vegetables in a single layer on the grill rack or griddle and cook for 10–15 minutes, turning occasionally, or until they are tender and stating to char.
4 Serve the vegetables hot or cold.