A recipe from the Good Food collection.
1 garlic clove
15 g (1/4 cup) torn basil leaves
1 egg yolk
125 ml (1/2 cup) olive oil
2 teaspoons lemon juice
2 large red capsicums (peppers), quartered, core and seeds removed
1 eggplant (aubergine), cut in 5 mm (1/4 inch) thick rounds
1 orange sweet potato, peeled and cut on the diagonal into 5 mm (1/4 inch) thick rounds
3 zucchini (courgettes), sliced lengthways into 5 mm (1/4 inch) thick slices
2 red onions, cut into 1 cm (1/2 inch) thick rounds
80 ml (1/3 cup) olive oil
1 loaf Turkish bread, split and cut into 4 equal pieces
1. To make the basil aïoli, put the garlic, basil and egg yolk in a food processor and blend until smooth. With the motor running, gradually add the oil in a thin stream until the mixture thickens. Stir in the lemon juice and season to taste. Cover and refrigerate until you are ready to dish up.
2. Preheat a barbecue chargrill plate to medium direct heat. Put the capsicum, skin-side down, around the cool edge of the grill and cook it for 8-10 minutes or until the skin has softened and is blistering.
3. Meanwhile, brush the eggplant, sweet potato, zucchini and onion slices on both sides with olive oil and season them lightly. Cook the vegetables in batches on the middle of the chargrill for 5-8 minutes, or until they are cooked through but still firm. As the vegetable pieces cook, put them on a tray in a single layer to prevent them from steaming, then grill the Turkish bread on both sides until it is lightly marked and toasted.
4. Spread both cut sides of the bread with 1 tablespoon of basil aïoli and pile on some of the chargrilled vegetables. Top with the remaining toast and serve immediately.