Ingredients
Marrows
Eggplant
Coloured peppers
Corn on the cob
Tomatoes
Onions
Method
Cut the eggplant and marrows into slices (not too thin) and sprinkle some salt on top.
Clean and cut the coloured peppers into eight pieces and the tomatoes in halves.
Cut the cooked corn on the cob in two and the onions into slices.
Heat the griddle to a high temperature and grill the vegetables, one type at a time.At this stage do not add anything to the vegetables. Cook on both sides.
Place the vegetables in a large serving dish, season well and sprinkle some olive oil and vinegar.
This type of salad can be stored in a plastic container for up to four days, always refrigerated. It can be eaten cold or hot.
Anton Dougall is an Expert on Maltese food.