For the za’atar yoghurt:

• 150g Greek yoghurt
• 1½ tsp za’atar
• ¼ tsp crushed garlic
• ½ tsp lemon juice
• salt and pepper

For the veggies:

• 1 aubergine, cut into 1cm slices
• fine salt
• 1 medium butternut, cut into 1½cm slices and deseeded
• 2 tbsp olive oil
• 1 red pepper, deseeded and cut into chunks
• 3 baby marrows, topped and tailed

1.) Prepare the za’atar yoghurt by combining the Greek yoghurt, za’atar, garlic and lemon juice in a bowl. Grind some salt and pepper over the top and mix well. Cover and refrigerate.

2.) Lay the aubergine slices out on a tray and sprinkle with a large pinch of fine salt. Allow to stand for 20 minutes, the pat dry with a piece of kitchen towel.

3.) Heat a griddle pan over a medium heat. Brush the butternut slices with some of the olive oil and cook on the griddle for 8-10 minutes per side, or until the butternut is cooked through. Set aside in a warm place.

4.) Brush the aubergine slices with olive oil and cook for approximately 5 minutes per side, or until cooked through. Set aside in a warm place.

5.) Brush the red pepper chunks with olive oil. Place skin side down on the same griddle pan. Cook for about 3 minutes or until the skins start to char. Turn them over and cook for another few minutes until they start to become tender but still have some crunch. Remove from the pan and set aside.

6.) Use a potato peeler to cut the baby marrows into ribbons. By now your griddle pan should be well oiled, so pop the ribbons straight in and cook for 5-6 minutes or until tender.

7.) Peel the skin off the butternut slices. Arrange the grilled vegetables on a platter and serve immediately with the za’atar yoghurt.