Method

• 1.
  Preheat the grill or barbecue to high.
• 2.
  Break the bulb of garlic into individual cloves. If cooking under the grill, place all the vegetables into a large roasting tray (there’s no need to peel them) and scorch for 15-20 minutes or until blackened and blistered all over, turning regularly – the tomatoes and capsicums will take less time, so remove as and when ready.
• 3.
  Pop the charred veg into a couple of large mixing bowls, cover with clingfilm and leave to steam for around 10 minutes – this will help to loosen the skins.
• 4.
  Peel the tomatoes, cut the flesh away from the core and remove the seeds, then squeeze the skins and core through a sieve over a mixing bowl to catch any juices.
• 5.
  Carefully peel and deseed the capsicums. Peel the eggplants and onions, discarding the skins, adding any juices to the mixing bowl.
• 6.
  Pop the garlic out of its skin into the bowl of juices, then stir gently to combine.
• 7.
  Chop the tomato flesh into chunks and tear the capsicums, onions and eggplants into strips, then arrange nicely on a serving platter.
• 8.
  Bash the bay leaves in a pestle and mortar with the rock salt until you have a fine green dust.
• 9.
  Roughly chop the parsley (stalks and all), then add to the pestle and mortar with the oregano and bash again. Muddle in 3 tablespoons of oil, 1 1/2 tablespoons of vinegar and a good pinch of black pepper.
• 10.
  Pour the garlicky vegetable juices over the vegetables and finish with the herby dressing.