A recipe from the Good Food collection.
4 thin or baby eggplant (aubergine), halved lengthways and cut into 3 cm (1¼ inch) pieces
2 zucchini (courgettes), halved lengthwise, cut into 3 cm (1¼ inch) pieces
1 red capsicum (pepper), cut into 4 cm (1½ inch) pieces
1 yellow capsicum (pepper), cut into 4 cm (1½ inch) pieces
50 g (1¾ oz) fresh baby corn, halved lengthways
1 small red onion, cut into 4 wedges
4 tablespoons olive oil
1½ tablespoons ras el hanout, plus 2 teaspoons extra
2 garlic cloves, crushed
olive oil, for greasing
250 g (9 oz) haloumi, cut into 4 × 1 cm (½ inch) thick slices
1 handful flat-leaf (Italian) parsley, chopped
1. Put all the vegetables in a large bowl. Combine the oil with the ras el hanout and garlic. Pour over the vegetables and toss well. Set aside for at least 1 hour to marinate.
2. Heat a chargrill pan or barbecue grill plate and grease with oil. Cook the vegetables for 20 minutes, in batches if necessary, until tender and lightly charred. Remove to a side plate. Wipe down the chargrill or hotplate with paper towel.
3. Sprinkle one side of the haloumi slices with the extra ras el hanout. Coat the chargrill or grill plate with more oil. Fry the spiced side only for 1–2 minutes, or until golden. Arrange the haloumi slices, cooked side up, on serving plates. Pile the vegetables on top and scatter with parsley.