Chargrilled Tapas Style Marinated Vegetables

From Stones. Untested by me. Posted for ZWT III.

• Ready In: 2 hrs 25 mins
• Serves: 6

Ingredients

• Marinade

• 2  tablespoons  stone's original ginger wine
• 225  ml olive oil
• 2  garlic cloves (crushed)
•  salt and black pepper

• Vegetables

• 1  large aubergine, sliced thickly
• 1  red pepper, deseeded & diced
• 1  yellow pepper, deseeded & diced
• 6  asparagus spears
•  fresh basil leaf, chopped

Directions

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.