Arc-en-ciel grilled vegetables

Cooking time: 20 min - Preparation time: 20 min - Serves: 4 people

Ingredients

3 small zucchini
2 onions
1 red pepper
1 yellow pepper
1 eggplant
4 cloves garlic basil 1/2

boot 1 c. tablespoon salt
Flower olive oil Preparation


1. Wash your vegetables and dry them.

2. Cut zucchini and aubergine in the height direction into slices 1 cm. Cut the peppers into thin strips.

3. Preheat Kokko high heat.

4. Peel and slice the onions then peel and garlic dégermez before chopping finely. Chop and chop basil.

5. Fry the slices of pepper for ten minutes with the onions. Once that they begin to soften, remove and set aside the whole.

6. Cook the eggplant peppers in juice 4 to 5 minutes on each side then book them in the same dish.

7. Grill the zucchini sprinkled with basil and chopped garlic.

8. Salt, pepper and spice up with some Espelette pepper.

9. Serve hot.

Tip: If your vegetables have cooled, put them all on your Kokko still warm for 2 minutes p>. Serve hot.

Tip: If your vegetables have cooled, put them all on your Kokko still warm for 2 minutes p>. Serve hot.

Tip: If your vegetables have cooled, put them all on your Kokko still warm for 2 minutes p>.