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Grilled vegetables
30 min · 4 servings
Ingredients
eggplant
1 pcszucchini
1 pcsolive oil
3 tbspbell pepper
2 pcssalt
to tasteHow to cook
1
Chopping
Slice the eggplant and zucchini into centimeter-thick rounds, the bell pepper into wide strips.
2
Salt
Salt the eggplant and let it stand, then blot it with a paper towel.
That draws out the bitterness and excess water — otherwise the vegetables braise instead of fry.
3
Oil
Brush the vegetables with olive oil on both sides.
4
Grill
Fry on a dry grill pan on both sides until striped.
5
Serving
Arrange on a platter and salt. Done!
Cook it step by step, with a timer, in the app