First, prepare the vegetables. Discard top and base of aubergine, then carefully slice into 4mm thick vertical slices.Using a silicone brush, lightly brush one side with olive oil, and season with a little salt and pepper.
Bring a non-stick griddle pan to medium-high heat, and place the aubergines oiled side down on the griddle. Lightly brush the top side of the aubergine slices, and season gently. Meanwhile, remove the head and tail form the courgette, slice into diagonal slices (about 3mm think), and lighly oil one side.
After 3-4 minutes, turn over the aubergines for a furher 3-4 minutes, or until the white flesh is soft and darker. When cooked through, transfer to a sheet of kitchen foil and wrap well.
Next, cook the courgettes in the same way as the aubergines. Whilst the courgette is being griddled, slice the portobello mushroom into 3mm thick slices.
Transfer the courgette slices to the foil, then griddle the mushrooms (however no need to add any additional oil).
Meanwhile, bring a large pan af water to the boil, add a pich of salt and a drizzle of olive oil, and cook until al dente.