Summer vegetable verrines with basil and olive oil

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Summer vegetable verrines with basil and olive oil

Summer vegetable verrines with basil and olive oil








Ingredients
Number of verrines
-
10
+

1 eggplant

1 zucchini

1 pepper

Fresh basil

Olive oil

1 clove of garlic

Salt




Preparation
TOTAL TIME: 1H05
Preparation: 45 min
Cooking time: 20 min
Step 1
Rinse the vegetables and cut the aubergine, courgette and pepper lengthwise.
Step 2
Grill them on the barbecue.
Step 3
Once grilled, remove the skin from the peppers and chop the basil and garlic clove.
Step 4
Take a glass or a small transparent bowl and insert an eggplant strip, a pepper strip, a small layer of basil, garlic, a zucchini strip, again a layer of basil and finish with an eggplant strip.
Step 5
Sprinkle with olive oil and salt very lightly.
Step 6
Put the verrines in the fridge for a while, they can only be enjoyed fresh!
Author's note
It is very important that this recipe is served fresh. And if you notice that the oil has frozen, leave the verrines at room temperature for a few moments.

I add my grain of salt

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