Grilled Vegetables with Spice Sauce


  • 1 eggplant
  • 1 zucchini
  • 2 red peppers
  • 2 red onions
  • 2 yellow bell peppers

For sauce

  • Half a teaspoon of olive oil
  • 1~2 sprigs of fresh rosemary, finely chopped
  • 1~2 sprigs of fresh thyme, finely chopped
  • 2 cloves of garlic
  • Salt
  • Black pepper

Peel the eggplant variegated. Scrape off the skin of the squash. Cut the eggplant and zucchini lengthwise into slices.

After peeling the onions, cut them in half. Cut the peppers lengthwise into four or five.

Mix the ingredients for the sauce in a deep bowl. Add the vegetables and mix. Let it sit for 30- 45 minutes. Heat the grill. Fry the vegetables. Serve hot.

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