Grilled Vegetables

Ingredients

• 1 eggplant
• 2 Zucchini
• 1 bulb fennel
• 300 g green asparagus
• 1 red bell pepper
• 1 yellow bell pepper
• 1 vegetable onion
• 1 Garlic clove
• 3 pickled sardine fillets
• 5 tbsp white wine vinegar
• 1 tbsp freshly chopped rosemary needles
• 1 tbsp freshly chopped thyme leaves
• 3 tbsp small capers
• Salt
• black pepper (freshly ground)
• Sweet Paprika Powder
• 6 tbsp Olive oil

Instructions

1. 1.

   Clean and wash the vegetables. Slice the eggplant lengthwise into thin slices and cut the zucchini crosswise into thin slices. Halve the fennel lengthwise, remove the core and shave it into fine slices. Peel the lower third of the asparagus and trim the ends. Cut the bell peppers in half lengthwise, deseed them and remove the white membranes.

2. 2.

   Peel the onion and garlic and finely dice or chop both. Chop the sardines as well. Mix everything with the vinegar, herbs, capers, salt, pepper, and a little paprika powder. Then stir in 4 tbsp oil. Toss the vegetables in the remaining oil and grill them in a grill pan about 15 cm from the heat source. Grill the asparagus and fennel for 6-8 minutes, then add the bell peppers and grill for another 5-6 minutes. Finally place the zucchini and eggplant on top and finish grilling for an additional 3-4 minutes. Mix the grilled vegetables in a bowl with the vinaigrette, let it rest briefly, and serve warm.