Preheat the griddle pan. Preheat the oven to 200'C.
Cut the aubergine into 1cm thick slices. Cut the courgettes on the angle into slices 5mm thick. Peel the red onion and cut into wedges. Season these vegetables with Maldon sea salt.
Peel and finely dice the garlic clove. Pick the basil leaves and shred carefully. Pick the oregano leaves from the stalks. Grate the Parmesan.
Char-grill the aubergines, courgettes and red onions on both sides. Place on a baking sheet and cook in the oven for 10 minutes. Whilst the vegetables are cooking mix together the balsamic vinegar, olive oil and finely chopped garlic. Remove the vegetables from the oven and coat with this dressing.
Pick and roughly chop the parsley.
Finely dice the red chilli, garlic and the black olives. Mix the olives with the garlic and chilli. Add a squeeze of lemon juice and some olive oil to make the salsa.
Place a silicon mat on a baking sheet.
Mix the Parmesan cheese with the oregano leaves. Using a steel ring make circles of a thin layer of grated Parmesan. Leave some space between the circles. Bake in the oven for 5 minutes or until the cheese is beginning to bubble. Remove from the oven and allow to cool. The tuiles will go crisp once cool.
Take a steel ring and build up layers of the char-grilled vegetables. Place a few shreds of basil in between each layer. Warm through the oven for 5 minutes before serving.
Place the tian in the centre of the plate and drizzle the dressing around. Finish with a Parmesan tuile.
«When char-grilling vegetables do not oil the vegetables before grilling. They will naturally detach themselves form the griddle when they are ready to be turned.»