Oven-grilled vegetable salad

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Oven-grilled vegetable salad

Oven-grilled vegetable salad

Number of people

2 eggplants

2 courgettes

1 red pepper

1 tomato

1 clove of garlic

1/2 bunch fresh basil

Olive oil

Balsamic vinegar



Preparation: 10 min
Cooking time: 25 min
Step 1
Cut aubergines and courgettes into thin slices lengthwise.
Step 2
Cut the pepper in half and remove the seeds.
Step 3
Peel and degerminate the garlic, cut it as thinly as possible; chop the basil leaves.
Step 4
Place vegetables on an oiled ovenproof grill; season with salt and pepper, then sprinkle with half the garlic.
Step 5
Place the vegetables under the grill for about 12 minutes (to make sure they are well grilled), then turn them over.
Step 6
Peel the peppers and cut them into strips; discard the roasted garlic.
Step 7
When all the vegetables are grilled and cooled, arrange them on individual plates or in a large dish, adding the quartered tomato.
Step 8
Prepare the sauce, mixing olive oil, balsamic vinegar, basil and remaining garlic; drizzle over the salad.
Step 9
Serve without further delay!
Author's note
You can also add feta cheese cubes!

I add my grain of salt

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