Ready in 25 minutes

Makes 4 servings

1 aubergine
4 fresh ears of corn
12 jumbo prawns
Grill marinade
½ cup olive oil
4 tsp balsamic vinegar
1 tsp dried oregano
1 tsp unrefined sea salt
Freshly ground black pepper, to taste

Cut aubergine into ½” thick slices. Remove husk off corn and peel prawns.
Combine marinade ingredients in a jar or bowl, mix well.
Brush aubergine slices with marinade using a brush. Place on a greased grill over medium heat, cover and grill for 5 minutes per side.
Brush corn lightly with marinade. Place on grill with aubergine slices and let cook 3 minutes per side, rolling carefully.
Brush prawns with marinade.  Grill 4 minutes per side, until prawn is slightly firm.  Remove aubergine, corn and prawns and place on a large serving platter.  Dust with dried oregano and serve immediately.

AUBERGINE = curbs appetite, boosts intestinal health and lowers bad cholesterol with its high fibre content.
PRAWNS = adds muscle-building protein and astaxanthin, a carotenoid that keeps skin looking youthful.
CORN = is low in calories yet high in vitamin C and fibre.

NUTRIENTS PER SERVING
Calories = 590     

Total Carbs = 72g
Protein = 35g     

Total Fats = 22g