Grilled Vegetable Core Recipe

Ingredients

• 1 eggplant
• Salt
• 2 small zucchini
• 2 yellow and red bell pepper strips
• 1 Garlic clove
• 3 dried tomatoes in oil
• 4 tbsp olive oil (40 ml)
• black pepper
• 2 tbsp freshly chopped thyme
• 2 red onions
• 2 tbsp white balsamic vinegar

Instructions

1. 1.

   Wash the eggplant, trim the stem, slice into thin rounds, season with salt and set aside. Pat dry with kitchen paper.

2. 2.

   Wash, peel, and slice zucchini lengthwise into thin strips. Wash and cut bell peppers into wide strips. Peel garlic and finely chop.

3. 3.

   Place all vegetables and dried tomatoes in a bowl and mix with a dressing of olive oil, salt, pepper, garlic, and thyme. Transfer to an aluminum tray and grill for about 10 minutes over high heat. Reserve the dressing.

4. 4.

   Peel onions, quarter them, and divide into segments. Mix remaining dressing with balsamic vinegar and add the onion.

5. 5.

   Remove vegetables from grill and serve on a plate. Drizzle grilled vegetables with the onion vinaigrette and serve warm or chilled.