Step 1

Clean the peppers, removing the seeds and the white membranes, and cut them each into four flat slices. Cook them for 5 minutes in a pan with a drizzle of oil, 3 tablespoons water and a pinch of salt, then cover and remove from heat.

Step 2

Peel the potatoes, cut them in half lengthwise and then slice each half into 3 pieces. Plunge them into boiling salted water acidulated with 1 tablespoon vinegar, and cook them for 4 minutes. Clean and pare the eggplants and cut them into cubes about 3/4 inch on a side.

Step 3

Cut the pepper slices and potato pieces in half. Spear the vegetables on 4 long skewers, alternating pepper, potato and eggplant pieces.

Step 4

In a food processor, mince the bread with 2 tablespoons oil, a slice of garlic, a handful of parsley and a pinch of salt. Beat the egg.

Step 5

Heat the grill. Brush the skewered vegetables with the egg, roll them in the bread crumb mixture, drizzle them with oil and cook them on the grill for 18 minutes, turning them occasionally. Serve the skewers with barbecue sauce.