Grilled Vegetables
Ingredients
- 2 pcZucchini (in 5mm slices)
- 1 pcEggplant (aubergine) (in 5mm slices)
- 1 pcRed bell pepper (in wide strips)
- 1 pcYellow bell pepper (in wide strips)
- 2 pcGarlic (finely minced)
- 60 mlExtra virgin olive oil
- 2 tbspBalsamic vinegar
- 1 pcFlat-leaf parsley (chopped)
- 1 pcMint fresh (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Vegetable slices deeply marked by the grill, with flesh turned tender under high heat. Olive oil and balsamic vinegar create a light dressing that binds the smoky and herbaceous flavors.
- 1
Slice eggplants and zucchinis into even 5mm rounds. Cut peppers into wide strips after removing seeds. Vegetables must have a consistent thickness to cook uniformly.
- 2
Heat a cast iron pan or grill until smoking. Place vegetables without overlapping. Let them sear without moving until dark brown char marks appear and the flesh softens under pressure.
- 3
Arrange the still-hot vegetables in a shallow dish. Sprinkle with finely minced garlic, parsley, and chopped mint. Drizzle with olive oil and balsamic vinegar. Add salt at the end to prevent the vegetables from releasing too much water.
Frequently asked questions
How do you get this dish right?
- Do not oil the pan, lightly brush the vegetables with oil to avoid excessive smoke.
- Let rest for at least 2 hours at room temperature before serving to let the flavors infuse.
How long does this dish keep?
Can be kept for 3 to 4 days in the refrigerator in an airtight container, covered with olive oil.
