Grilled Summer Vegetables

Ingredients

• 2 medium eggplants
• 1 large red bell pepper
• 1 large yellow bell pepper
• 4 small sweet peppers
• Salt
• freshly ground black pepper
• 2 fresh garlic bulbs
• extra virgin olive oil
• 1 Organic lemon
• 2 Garlic cloves

Instructions

1. 1.

   Wash the bell peppers, halve them, remove seeds and cut into quarters. Wash and dry the small sweet peppers. Slice the eggplants into thick rounds and place in heavily salted water for 10 minutes. Then remove, gently squeeze out excess water and pat dry with paper towels.

2. 2.

   Split the garlic bulbs, preferably tear them apart. Place all vegetables on a hot charcoal grill and cook from all sides. Peel and roughly chop the garlic cloves. Grate the lemon zest and squeeze out the juice.

3. 3.

   Whisk 8 tablespoons of olive oil with the lemon zest, juice, salt and pepper. Arrange the grilled vegetables on a platter and drizzle with the oil. Serve warm or cold.