Italian cuisine · Vegetable Dishes

Verdure alla Griglia

Grilled vegetables with olive oil, garlic and balsamic – warm or as antipasto.

Ingredients · for 4 servings

• 2 courgettes
• 2 aubergines
• 3 peppers
• 1 fennel bulb
• 3 garlic cloves
• 80 ml olive oil
• 3 tbsp balsamic vinegar
• 1 bunch of basil
• Oregano
• Salt
• Pepper

Instructions

1. Cut the vegetables into even slices about 1 cm thick.
2. Salt the aubergines and let them drain for 20 minutes, then pat dry.
3. Heat a griddle pan until very hot and grill the vegetables without oil for 3 minutes per side until marked.
4. Whisk a marinade from olive oil, balsamic vinegar, crushed garlic, oregano, salt and pepper.
5. Pour it over the hot vegetables layer by layer.
6. Let them steep for at least 30 minutes and serve with basil.