Chargrilled roasted vegetables

I love weekends, it's a time to relax. With the days getting longer and warmer, I just couldn't wait to go outdoor and breathe in the life that spring brings. It's a wonderful feeling.
Having said that I need a simple and light meal to satisfy my appetite. So I decided to make chargrilled roasted vegetables.

Chargrilled roasted vegetables
Ingredients (for 2 persons)

• 1 large pepper-quartered
• 1 courgette-sliced thinly
  
• 1/2 large aubergine- sliced to 1 cm thickness
• 3 cloves of garlic-smashed with skin on
• 1 large red onion-quartered
• 4 tbsp olive oil
• a handful of basil leaves
• sprinkle of black peppercorn
• generous sprinkle of sea salt
• balsamic vinegar
  

1. Place a wire rack over gas fire. Grilled over medium gas fire-pepper, aubergine and courgette for about minutes or so. Try to achieve charred pepper skin as this will add smokey flavour and also easier to peel of the skin. Remove the vegetables and set aside. Use a knife to scrape off the pepper skin.
2. Preheat oven to 180C.
   
3. Put all the vegetables on a roasting pan. Throw in garlic cloves and basil leaves. Drizzle with olive oil. Mixed well so that oil will coat all the vegetables. Drizzle with sea salt.
4. Place the pan into the oven and roast for 35minutes. Removed and let it cool.
5. Served onto a plate, drizzle with balsamic vinegar. Served with warm roll, garlic bread etc.

Home grown sweet Genovese basil