Chargrilled Tapas Style Marinated Vegetables

• 2 tablespoons stone's original ginger wine
• 225 ml olive oil
• 2 garlic cloves (crushed)
• salt and black pepper
• 1 large aubergine, sliced thickly
• 1 red pepper, deseeded & diced
• 1 yellow pepper, deseeded & diced
• 6 asparagus spears
• fresh basil leaf, chopped

1. To make the marinade just combine all the ingredients in a small bowl and season with salt and black pepper.
2. Blanch the asparagus in boiling water for 4-5 minutes until just tender.
3. Coat the vegetables in the marinade and refrigerate for 2 hours.
4. Cook the vegetables in a griddle pan over a medium heat for 4-5 minutes on both sides.
5. Transfer to a serving dish, drizzle with a little extra olive oil, sprinkle with chopped fresh basil and serve with hot crusty bread.

ginger wine, olive oil, garlic, salt, aubergine, red pepper, yellow pepper, fresh basil leaf

Taken from www.food.com/recipe/chargrilled-tapas-style-marinated-vegetables-231272 (may not work)