Grilled vegetables with vinegar and orange dressing

Ingredients

For the vegetables

• 1 medium zucchini (400 g)
• 1 medium eggplant (350 g)
• 1 medium tomato (150 g)
• 1 red pepper (150 g)
• 1 green pepper (120 g)
• 1 medium onion (150 g)
• 1 tablespoon oil
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

For the dressing

• 1 tablespoon oil
• 3 tablespoons vinegar
• 50 ml orange juice
• 1 teaspoon Worcestershire sauce
• 3 garlic cloves
• 1/4 teaspoon fine salt
• 1/4 teaspoon ground black pepper
• 1 teaspoon dried thyme

For garnish

• 1 small leek (60 g)
• 15 g parsley

Preparation

1. Cut the zucchini, eggplant, tomato and onion into rounds about 1 cm thick. Remove the seeds from the peppers and cut them into rounds the same way. 2. Oil the well heated grill with 1 tablespoon of oil. 3. Place the zucchini and eggplant on the grill and cook them 3 minutes on each side, until they get grill marks. 4. Cook the peppers and onion 4 minutes on each side, and the tomato 2 minutes on each side, until they soften. 5. Take the vegetables off the grill and put them in a bowl. 6. For the dressing, mix 1 tablespoon of oil with 3 tablespoons of vinegar, 50 ml orange juice, 1 teaspoon Worcestershire sauce, the 3 garlic cloves finely crushed, 1/4 teaspoon fine salt, 1/4 teaspoon ground black pepper and 1 teaspoon dried thyme. 7. Taste the dressing and, if it is too sharp or too bland, adjust it with a little orange juice or a little oil. 8. Season the vegetables with 1/2 teaspoon salt and 1/2 teaspoon ground black pepper, then pour the dressing over them. 9. Let the vegetables marinate for 15 minutes. 10. Arrange the vegetables on a plate and garnish them with the thinly sliced leek and chopped parsley.