It’s quite straightforward, similar to the eggplant I showed in the other photo, which was cut in half. For a crispier, more roasted effect, simply slice the eggplant. This works great on a BBQ as well.
For peppers, although you can roast them whole, slicing them reduces the cooking time, which is particularly convenient when preparing a small quantity, like for one person. While slicing does take up more space on the grill, it's perfectly manageable for just one or two peppers.
Mix garlic, parsley, and mint (fresh) with Red wine vinegar and olive oil to create a marinade sauce. Pour this over the vegetables and let them sit for a bit to soak up the flavours.
However, if you're generous with the garlic and let it marinate for a while, you’ll not only scare away vampires but also ensure they stay far, far away. A tasty and protective recipe.
By the way, I use red bell peppers, so this dish isn’t spicy at all.