| 1 | Cut the aubergine and pepper into chunks; cut the onions into wedges; slice the courgettes into 1-to 1-?inch lengths; leave the mushrooms whole. |
| 2 | Mix together all flavouring ingredients. |
| 3 | Toss the vegetables in the flavourings and marinate for 2 to 4 hours. |
| 4 | The sauce should be part-prepared well ahead. |
| 5 | Chop the onion and garlic roughly, then whizz them in a food-processor or blender with the coriander seeds. |
| 6 | Add the chili, oil and anchovy essence and whizz again. |
| 7 | Add the peanut butter, lemon juice and honey and process once more. |
| 8 | Scrape the puree into a small saucepan, cover and set aside for at least 1 hour before cooking. |
| 9 | Thread the vegetables on to skewers and grill under moderate heat for 10-15 minutes, basting with the marinade liquid as necessary. |
| 10 | Meanwhile, add 5 tablespoons warm water to the pan of sauce and set it over medium heat. |
| 11 | Cook at a steady bubble, stirring often, until the sauce is hot and aromatic. |
| 12 | Reduce heat to a very low and cook for a few minutes longer, adding more water if necessary to achieve a good creamy consistency, and adjust seasoning to taste. |
| 13 | Hand round the sauce separately. |
