Pre-heat a griddle pan to hot.
Brush with a thin layer of olive oil, then toss the vegetables with the rest of the olive oil with some seasoning until evenly coated. Griddle the vegetables in batches by vegetable type until charred on both sides.
Arrange the aubergine and courgette fanned out on plates. Top with the red pepper, red onion and the garlic cloves to one side. Garnish with basil sprigs before serving.