Ingredients

The following ingredients have 4 Servings
  • 2 zucchini
  • 2 Eggplant
  • 2 red peppers
  • 2 white onions
  • 2 tomatoes
  • 2 garlic cloves
  • 6 Tbsps olive oil
  • salt
  • freshly ground peppers
  • 1 lemon
  • 1 sprig rosemary

Instruction

  • Rinse the zucchinis and eggplants. Remove the tops/stems. Slice lengthwise into.5 cm wide slices.
  • Salt the eggplant slices. Soak them in water for about 10 minutes.
  • Slice the peppers in half. Remove the ribs and seeds. Slice in half again.
  • Peel the onions and slice into wedges.
  • Rinse the tomatoes and cut out the stems. Slice in half.
  • Peel and finely chop the garlic and combine with the olive oil.
  • Pat the eggplant slices dry. Brush all the vegetables with oil. Grill for 6-8 minutes (or fry in a skillet) turning frequently and brushing occasionally with the oil.
  • Arrange the vegetables on a platter. Remove the skin from the peppers if desired. Season with salt and pepper. Slice the lemon into wedges and use it to decorate the platter. Sprinkle with the rosemary. Serve.