Courgette, aubergine, red pepper and red onion grilled over direct charcoal heat, then arranged on a platter with crumbled feta, torn basil, and a drizzle of balsamic glaze. Simple, seasonal, and one of those dishes that feels both fresh and satisfying without fuss. This tray brings together the best of homegrown vegetables, enhanced by the subtle smokiness that only cooking over fire can provide.

The direct heat grilling method is key here. It chars the vegetables just enough to develop depth and texture, while keeping them tender and vibrant. The olive oil and oregano add a gentle herbaceous note that complements the natural sweetness of the peppers and onions. Finished with creamy feta and fragrant basil, the dish strikes a balance between clean, wholesome flavours and a touch of indulgence.

This is everyday BBQ at its best—straightforward, honest cooking that lets quality ingredients speak for themselves. It’s a recipe that fits easily into a midweek meal or a relaxed weekend gathering, served alongside good bread to soak up any lingering juices. No need for anything complicated—just fire, a few well-chosen ingredients, and a bit of patience.