PREPARATION TIME: 1 HOUR

SERVES: 2 PEOPLE

Ingredients:

2 large courgettes

2 lagre eggplants

1 teaspoon thyme

1 teaspoon rosemary

1 teaspoon oregano

Himalayan or sea salt

2 tablesoons balsamic vinegar

Extra virgin-olive oil (4 tablespoons)

Freshly grounded mixed peppers

Directions:

1. Cut the courgettes and eggplants length-wise and put in a pyrex baking dish.

2. Sprinkle with the herbs, salt, olive oil and freshly grounded mixed peppers and mix well.

3. Roast in a pre-heated oven at 180 degrees celcius for about one hour.

4. Serve with quinoa or rice for a vegetarian dish or with fish or chicken.