First, blacken the peppers all over – do this directly over a flame, over hot coals or under a hot grill. When completely blackened, put them in a bowl, cover with a plate and leave to cool.
While the peppers are cooling, mix the oil, vinegar, garlic oil and chilli in a large bowl. On a hot barbecue or griddle pan, chargrill the eggplant/aubergine, and zucchini in batches until they have defined grill marks on both sides and are starting to soften.
The time will depend on the intensity of your grill, so use your judgement – zucchini are fine still slightly crunchy but you want the eggplant/aubergine cooked all the way through. As the vegetables are ready, put them straight into the dressing to marinate.
When the peppers are cool enough to handle, peel, remove the stalk and scrape out the seeds. Cut into strips and toss through the veg with any juice from the bowl. Mix in the tomatoes, olives, basil and seasoning. Drizzle with more oil, if you like, and serve either on its own or with mozzarella or crumbled feta.
2 red capsicum/peppers
3 tbsp olive oil
1 tbsp red wine vinegar
1 tbsp garlic infused oil
1 red chilli, deseeded, finely chopped
1 zucchini cut into strips
1 eggplant/aubergine, cut into 1cm rounds
6 vine tomatoes halved
handful black olives
large handful basil, roughly torn