Grilled vegetables SEVERIN Style
A quick vegetarian barbecue recipe: that sounds great! Finely seasoned vegetables cooked on the barbecue. Enjoy your meal!
Cooking time 20 minutes
Ingredients
Ingredients for 4 portions
FOR VEGETABLES
- 300 g yellow and green zucchinis
- 200 g eggplant
- 2-3 colorful peppers
- 1 bunch of spring onions
- 2 garlic cloves
- 4-5 tbsp vegetable oil
- 100 g colorful cocktail tomatoes
- Salt from the mill
- Freshly ground pepper
- 2 tbsp honey
- Juice of ½ organic lemon
- 1 handful of mixed herbs, parsley, chives,
- Chervil
Preparation
- Preheat the grill to 200 °C with the lid closed.
- Clean the eggplant and zucchini and cut into finger-thick slices. Deseed and quarter the peppers and halve the tomatoes. Halve approx. 10 cm of the firm part of the spring onion and cut the rest into rings. Peel and finely chop the garlic. Season the zucchini, eggplant, tomatoes and peppers with salt and rub with vegetable oil.
- Grill the vegetables with the lid closed until a pattern appears. Then turn, season with pepper, remove from the grill and cut into small pieces.
- Sort the herbs and chop into small pieces depending on their texture.
- Season the grilled vegetables with the rings of spring onions, honey and lemon juice and season with herbs.
