Grilled antipasti vegetables with lemon soy sauce

Preparation

1. For the lemon soy sauce, mix all the ingredients. 
2. For the herb-garlic-oil, peel and crush the garlic. Wash the herbs, pat dry, chop finely and heat slowly in a small saucepan with the garlic and oil.
3. Wash and trim the aubergine and courgette and cut into slices about ½ cm thick. Cut the romano peppers in half, remove the seeds and slice into wide strips.
4. Coat the vegetables with the herb-garlic oil and fry in a heated pan or griddle, turning occasionally, for about 5 minutes. Carefully peel off the skin of the romano peppers.
5. Put all the vegetables in a bowl and marinate with the lemon soy sauce.
6. Arrange the antipasti vegetables on plates, drizzle with the remaining herb-garlic-oil and serve at room temperature.

Tips:

• Preferably use a griddle pan to achieve char lines.
• Immediately put the grilled peppers into a bowl, cover with cling film and let cool for about 10 minutes (no longer). This will loosen the skin very easily.
• Garnish with fresh rosemary and lemon slices.