Grilled vegetables and mealiepap stack

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VEGETABLES:

2	onions — cut into wedges
1	aubergine — cubed
2	red pepper — deseeded and cubed
2	green pepper — cubed
6	tomatoes — peeled and quartered
4 Tbs	fresh basil — shredded
4 Tbs	fresh chillies — 573
	salt and freshly ground black pepper

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Bring the water to the boil and add the salt, butter and mealie meal while stirring continuously.

Cook, covered, over a low heat for 20 minutes.

Spread out in a buttered, flat dish so that the mealiepap is about 2 cm thick.

Preheat the grill.

In a bowl, toss together the onions, brinjal, red peppers, green peppers, tomatoes, basil, olive oil, and salt and pepper.

Transfer the vegetables to a baking dish.

Grill for 15–20 minutes, or until cooked.

Cut the mealiepap into wedges, pile with the vegetables, then add more mealiepap on top.

Repeat with another layer of vegetables and mealiepap.

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