1 Wash, halve and deseed the peppers. Peel and thickly slice the onions. Wash the aubergines and slice lengthwise into approximately 1.5 cm slices. Wash and thinly slice the courgettes.
2 Brush all the vegetables with a little oil, season with salt and pepper and cook on both sides on a hot charcoal grill.
3 Brush a loaf tin with oil. Lay a sprig of rosemary in the bottom, then add the grilled vegetables in layers, putting 1-2 slices of garlic, a little rosemary, salt and pepper and a sprinkle of fresh oil between the layers.
4 Keep pressing the vegetables down with the flat of your hand. Finish off with a sprig of rosemary. Cover with clingfilm. Weigh down with weights and put the 'lasagne' in a cool place for 2-3 hours.
5 Then carefully turn out onto a platter and serve in slices. Goes well with meat or fish dishes.